Uni on a spoon, with raw quail egg, ponzu, spring onions, tobiko. SO AMAZING. We went to their sister restaurant recently and to my great disappointment, this dish wasn't on the menu and we had to settle for uni nigiri. MAYBE IT'S GONE FOREVER. I don't want to contemplate that thought.
This was at Nihon Whiskey Lounge. If you sit on the second floor, you get to peer down at the bar area and wonder what happens to all those bottles if one of those little Californian earthquakes strike.
Being a whiskey lounge, they serve a bible's worth of whiskeys. I'm not man enough to drink straight whiskey so I prefer to go for the whiskey cocktails.
We like getting an omakase of oysters--a selection of various types.
We are by no means oyster experts and can only distinguish basic and obvious differences. "I think this one's creamier." "Maybe brinier." "Saltier?" "Could be the sauce." "Eh maybe."
Pork belly is always a treat. When I was a child, I used to cut out all the fatty bits. Now I realise they add so much flavour and I just relish and try not to think about how bad it is for me.
One of my sushi always needs to include unagi.
While one has to include sake. Yes I know, cheap fish, but I happen to like the flavour very much.
This one had scallop and asparagus and lemon slices on the top.
