Let me preface this post by saying that this, was the best meal of my life.
(Incidentally also the most expensive. But hey, you only turn 25 once, right? Haha.) So yes, it was my birthday, and I really wanted sushi. Originally, I had suggested Sushi Diner, but S actually said, “Why don’t we go somewhere nice?” I was really pleasantly surprised, and remembering how much Kirk of mmm-yoso loved Sushi Tadokoro, that’s the place I chose.
The menu features a “sashimi omakase,” which I knew was probably a platter of the freshest sashimi that day. But I wanted the full-on sit-at-the-sushi-bar-and-interact-with-the-chef experience, which I’ve only read about but never tried. I was a bit shy about asking for that option, but the chef understood immediately that we wanted the “full omakase.” He told us that the price range would be around $80, which we thought was quite reasonable. I had heard that a similar omakase experience at Sushi Ota would be around $120.
Anyway, there are a LOT of photos in this post, so I’ll stop rambling and get started on the pictures. I tried to remember exactly what Chef Soichi told us about each piece of fish, but sometimes I couldn’t quite catch everything. Haha.
Started out with a couple of “appetizers.” When I heard that the oyster was from Seattle I knew that it’d be good, and indeed it was. I was equally impressed by the monkfish liver, which I’ve always wanted to try. It was every bit the delicacy that I’ve heard about – creamy and rich, even better than foie gras. It was served with grated ginger and a seaweed/ponzu sauce.
The sashimi platter came after that. I was surprised to see bluefin tuna and felt pretty guilty about eating it, but honestly, it was so good. That’s all. My second favorite was the uni, of course – it was super creamy and very sweet. As for the others, I’ve never had either sanma or kanpachi before. Both were pleasant first-time experiences, and the big-eye tuna was very good as well.
Now begins the procession of nigiri. They were presented to us on our own plates, and we were instructed which pieces should be eaten as is, and which ones should be dipped in soy sauce. Our wasabi and ginger pieces were replenished throughout the meal.