Well, later that night, I had the opportunity (at full menu price; no freebies for me) to partake in the superlative multicourse sushi omakase fashioned by Mark Berdin, Lordfer Lalicon and Jennifer Bañagale. For sushi purists, there’s no better omakase to be had in town.
Get your scroll finger on and feast your eyes:
Shigoku oyster, paddlefish caviar
Clockwise from bottom: Marbled sole w/ pickled cucumber; marinated pike mackerel with kumquat; ikura (salmon roe) with Japanese egg custard
Bonito with watercress, maitake mushrooms, dark soy, vinegar, dashi, and ginger
Seared Maine lobster, coral (tomalley) sauce, poached egg white, kimizu (egg and rice vinegar dressing)
Sashimi (clockwise from top left): Aoyagi (orange clam), saba (Japanese mackerel), hata (Japanese grouper), baby kanpachi, aged bigeye tuna
