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🙂 4/5 - Ambiance: sleek and modern industrial.
By 👻 @Victoria K., 02/01/2023 3:00 am
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I liked how they showcased the dry-aging meats near the dining area. Loved the omakase style set up despite it not being omakase (like a mix of omakase, open kitchen, and hibachi set up). Servers and chefs were all really nice, attentive, and informative. They also gave out little tins of gummies to take home (which were also super yummy) Food highlights/lowlights:Cold Fried Chicken with Sturgeon Caviar [5/5]: loved this one. I love cold fried chicken haha and this was an elevated version of that (plus cold hard evidence that cold fried chicken IS in fact delicious despite all the **** i get from my friends that I'm a heathen). Really strong and bold flavors, a little on the salty side. Caviar added a nice creaminess to the chicken. Perilla Leaf Sorbet [5/5]: super clean and refreshing, a very interesting flavor profile. It was perilla leaf with something else but i forget what it was... never the less really enjoyable, have never tasted something like this before, and in case you were wondering, it's the super bright green dish in my photos.Cod with broken rice [3.5/5]: this one was ok. The cod was really tender, the rice was good (like a porridge) - just wasn't a huge fan of the flavors they used (reminded me of mcdonald's fish filet lol which i'm not a fan of) The chef asked us how we liked it as they just added it onto the menu and were experimenting with the dish. We honestly told him that we weren't a huge fan of the cod - compared to the other courses, was not a stunner. Overall, a decent enjoyable experience. I do think it is over priced for the food - I've been to many other 1 and 2 star michelin places that blew me away with presentation, flavors, and concepts. This one fell a bit short.
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