had dinner on a recent trip to SF. The 200 tasting menu was worth the price given the quality and quantity of the fish. Favorite was the sea urchin with salmon roe. A5 wagyu beef was also very tasty.
The ingredients are simply against the sky! The highlight is the Jin Jiyu. Because I was very happy to talk to us, I cut a lot of various sashimi and sent us to try. I also gave me a glass of plum wine, two cute Ozawa crabs and three Shizuoka melons. Really, my stomach is crooked.
The soup, the appetizer, and the wagyu beef are half-cooked and can't be put here. The pink layer on the outside is paper-like paper made of pure red bean flour, which is sweet and waxy.
I really recommend those who love Japanese food to try it! The price is based on the ingredients, the rarer the ingredients, the higher the price!
The one-star restaurant is really very big, and their Japanese food is still high-end, although I have not eaten the real kaiseki cuisine, I saw the introduction that they are similar to kaiseki cuisine, so I came here to taste it.
First-class level! They buy fish from Japan three or four times a week, and they are extremely fresh. There is a dish that puts a small piece of cheese on salmon, which tastes a bit heavy.. I must say that each piece of fish has its own unique aroma, from shallow to deep, and then from deep to shallow... The waiter also takes care of it. Very considerate, the whole environment is very quiet...
Great Omakase, the head office is in Hakata, Fukuoka. It has one Michelin star. The sushi chef Mr. Nakata is very nice. Having a good time can help you make more consistent sushi or hand rolls. Sushi rice is all made before Edo. Wasabi is ground with shark skin in a traditional way. The normal course is ten kan sushi, which is enough for girls’ appetite! recommend.
The taste is quite satisfactory. The boss is said to be Chinese but was not there when I went. (Half-eaten diarrhea)