It was quite a trek from the westside of LA but it was worth the trip.
First dish to come out was definitely impressive with the dry ice effect.
usda prime ribeye TARTARE with uni and truffle on top of a Seaweed cracker. a great starter the creaminess and richness of the uni balanced well with the rawness of the tartare and crispiness of the seaweed cracker. it is quite indulgent to have both uni and beef tartare in one bite.
Shrimp with tangy mayo. few ingredients but executed nicely, the shrimps were cooked perfectly.
fried lobster claw. delicious the breading was just right, not too thick.
Usda hanger cut compound butter with parsley. you can’t go wrong with compound butter and meat. the beef was so nice and tender, it really just melted in your mouth.
Basil grape tomatoes, a palette cleanser. small refreshing break.
Sea scallops with truffle butter. scallops, truffle and butter what else can you say, all of those things are wonderful and delicious and together it is amazing.
Skirt cut with homemade ponzu. so simple but so good, when you have top quality ingredients there isn’t much else you need to do.
Duck, I missed the description on this. but it was tasty, the duck was cooked perfectly.
Alaska King crab, caviar, yuzu jelly on top of endive. a small bite that packs a lot of flavors that are so DECADENT.
Lobster tail COMPOUND butter and parsley. a whole lobster tail cooked in compound butter, a very luxurious dish.
Bone marrow rice with kimchi, the last dish of the night.
It was really good, but most of us only could eat a couple of bites as we were already quite full. But we took the rest home and it was just as delicious the next day.
Cheese crumble dessert, a perfect way to end the meal. something simple and small after such a large meal.
What a delicious tasting menu, it was worth it to drive all the way over in traffic. all the ingredients were of such high quality and many of them were very luxurious and DECADENT, not sure if I have ever eaten so many of these things in one tasting menu. however my only CRITICISM is that many of the dishes had similar bases or sauces like truffle, compound butter and ponzu. although delicious I would have liked some more variety with different acids or spices or sweetness or even VISCOSITY. in addition i would have liked some more vegetables or side dishes, it was mostly meat and seafood dishes so it would have been nice to have at least two or more vegetable dishes besides the tomato palette cleanser. I understand each course is made to highlight the main protein but it can also be done with vegetables.
they will be shutting down temporary and move into a different location so we will have to wait and see if the menu changes at all due to the new location and possible new cliente.
