foodiedoc

I recently tried a $88, 16-course omakase, and two standout dishes were Ankimo (monkfish liver) and Shirako (cod sperm sac). The Ankimo was incredibly smooth and rich, with a delicate ponzu sauce that cut through its richness. It felt luxurious, almost like foie gras. The Shirako was creamy and custard-like, with a mild oceanic flavor that was balanced by a light char and a touch of soy. Both were adventurous, unique, and expertly prepared, making for some of the most memorable parts of the meal. The rest of the courses, from sushi to grilled eel, were equally impressive, making it a well-rounded and excellent value for the price.