A tasty start, 9/10.Ī note on service: the course was accompanied by a long, impassioned speech entirely in Japanese that probably lasted 10-12 minutes, during which the origins of the rice, the combination of ingredients, and the cooking techniques were discussed. The vegetable/fish combo had a silky, soft mouthfeel and was a lovely and colorful contrast to the two monotonal dishes that accompanied it. The soup was milky and sweet, the rice was delicious, though I must admit that I'm not enough of a connoisseur to appreciate the rice at the level everyone else seemed to. On the first platter is a small cup of soup, a tiny portion of perfectly-cooked rice, and an amuse-bouche of pickled vegetables, fish, and seaweed. A super nice touch, and remarkably rare during this trip.įirst, they bring out the big black tray that will serve as my meal carrier/personal space-definer up until dessert. A beautiful menu, in near-perfect English, is presented so we can follow along with our progress. ![]() He is already hard at work preparing sashimi plates for the two large private rooms towards the back of the restaurant- we can occasionally hear uproarious laughter- and stays focused and friendly throughout the meal. My dining partner and I are seated all the way to the right from our perspective (Chef's left). ![]() We walked down a short corridor with gorgeous blond wood and conservative decor, jackets removed, and then seated at a small chef's-table style counter with (just like Kichisen) only 5 seats. ![]() She asks my name, but I get the feeling she already knew who I was. Usuki Fugu Yamadaya is to the left, and as I walk up a full 15 minutes early an immaculately-dressed woman emerges to usher me inside. Google Maps brought me more or less to the right spot up a hill off a quiet street, and the building immediately drops into a wide, attractive basement terrace.
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