Planning to go to dinner is a good excuse to leave the office "on time" where otherwise I might just stay until it seemed like there were no more emails to read.
Jack, the sushi chef who had done our first omakase, had said that Thursdays were good nights to go, and we knew from experience that it got crowded and busy after 7 so we showed up at close to 6 as we could.
The bar was full so we had a table. Art came over when we requested an omakase and told us that Jack is no longer with the restaurant so he needed to learn what we liked. If you don't do a platter, they do an omakase off the menu, which means menu prices. I guess this is a typical practice.
This might just look like a rice ball with uni on it, but the rice ball itself is all mixed with uni and then charred a bit with a torch. This was tasty! A nice change.
I think this is some type of eel. Delicately flavored. I am not sure how you are supposed to eat this, but I eat all the eel all around the middle, then pick up the middle like a hearty nigiri.
Mmmm, ikura.
Delicious sushi tidbits.
I believe this is called kanten. It's made with agar agar. The one to the left is yuzu, to the right red bean. A nice palate cleanser.
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