Having ordered fish dozens of times here, we went landlubber at one of the most creative sushi restaurants in the city. Bottom line: not the best idea we’ve ever had. True, we started well with golden beets on honey-drizzled skyr, thick Icelandic-style yogurt. Kinoko nabe, a mushroom hot pot, afloat with maiitakes and tofu cubes in a translucent soup, made a filling second course. The soft-on-soft textures beguiled but failed to compensate for too much salt in the dashi-mirin broth. We thought of having our favorite hot-rock beef, then switched to dewbee chicken, a quartet of nubbly sweet rice balls with bites of fowl tucked inside. Unfortunately, the rice needed salt, and the Thai chile gastrique came off one-dimensional. Meanwhile, we pouted as the man next to us told the sushi chef, “Bring it on!” and proceeded to devour one glorious fish dish after another. New friends, we traded bites of fashion-forward desserts: a subtle sage panna cotta (with apricot sauce and candied quinoa) and a sumptuous brown butter pudding with rum ice cream.
Drinks: Beer, wine & sake