"We started with the yuzu yellowtail tiradito. After the first bite, my partner and I exchanged glances, realizing that this level of flavor could easily compete in fine dining restaurants. It was a complex combination of sweet and sour, with a lovely hint of spice, and the yellowtail tasted incredibly fresh—no slimy or fishy scent or taste whatsoever.
Next, we tried the mixed tempura. Initially, we were disappointed that there was no standard dipping sauce, but once we took our first bite, we understood: it was perfectly crispy and flavorful, and too much sauce would have detracted from it. You could genuinely taste the freshness of the ingredients. My partner and I appreciate that true Japanese chefs focus on detail, so we paid close attention to how the food was prepared and presented. The shrimp tails were impeccably clean, with no black markings, and the vegetables were equally fresh.
We also ordered the pork katsu curry, which came piled high with a tender pork fillet and a wonderfully robust Japanese curry sauce that was rich in flavor (unfortunately, no photo, as I was too caught up in enjoying it).
As for the chef and the restaurant itself, I discovered this gem early one morning when I happened to pass by and checked the high reviews even though it was closed. I decided to return later that evening. They don’t take reservations since it’s a small place, particularly known for takeout, with a bar-style setup where customers sit along the window next to where the sushi chef works, plus one small table off to the side.
When we arrived for dinner, we were surprised to find no Japanese staff working there at all; I even stepped outside to double-check that we were in the right place. We decided to go ahead and order, and we were thrilled we did. While chatting with a Sri Lankan cook, we asked how his food turned out so well, and we all shared a good laugh. He has been in the Japanese fine dining scene for 25 years and wanted to open his own small restaurant offering high-quality food at affordable prices. We ended up discussing Japanese cuisine for two hours—including how they store, prepare, and present their dishes. They emphasized that they only use the finest ingredients, even down to the salt for sushi.
The staff are wonderful people, highly skilled in what they do, and they truly deserve recognition. Thank you for the delightful meal; it was a pleasure to meet you all. P.S. Special thanks for the off-menu aburi salmon!"
Chirashi
