creativity goes beyond taste

foodieQ from 10011 | Posted on 10/5/08

The menu was overall very creative. There were many classic Japanese dishes made with a contemporary twist. I started with the Usuzukuri, thinly sliced fluke served with yuzu pepper and scallion oil. The fluke was very fresh and sweet. Then I moved on to the Chawanmushi; egg custard steamed with sticky rice risotto topped with Green Curry Ravioli. I appreciated the creativity of the dish but the texture of ravioli served over rice was quite mushy and the flavor didn't seem to come together. The Cote de Boeuf that I had for the main course was not inspiring or flavorful. I might have had too much expectation of this place, but my impression was that the food sounded much more exciting on the menu than it actually was.

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