Tatsu revised 2
July 15, 2011
Rolled salmon & almonds, with a poached egg at the plate's center. If a Nobel prize for recipes existed, whoever created this heavenly pastiche should be nominated.
Scallop & foie gras combo. The only misfire in this otherwise marvelous meal; the sauce was overpoweringly salty, tasting eerily like the thick, cloying one in Chinese chee cheong fun.
Japanese taro yam & anchovy "bruschetta." A textural treat; there's no bread in this, unlike Italian bruschetta. Instead, the comfortingly warm yam forms a creamy base for the crisply fried anchovies.
Boiled Asari clams with butter & bonito stock. Sounded sensational and tasted terrific, with a savory juiciness that made each clam finger-lickin'-good. This restaurant has been rejuvenated by its recent revamp; its food is better than ever.
Grade 10 Aussie Wagyu beef, to be grilled at the table on a smoldering-hot volcanic stone and accompanied by house-made ginger soyu & spicy dips.