Takashi

Last night we went out to Takashi. A nice way to start the Holiday craziness. 

I was driving so I pretty much had water with the meal but I did get a Hitachino Nest White Ale to start, very tasty.

Our first course was Chilled Fresh Homemade Tofu with Ohba Leaves, Green Onion, Bonito Flakes, Wakame and Umami-Ginger Soy. This dish surprised me. First bite I was unsure but as the flavors came together it was wonderful.

The second dish to come out was crudo of buri yellowtail and monkfish foie gras

Tororokombu and Miso-Mustard Sauce. Of the non dessert dishes, this was my favorite. Everything worked with this dish. 

Next was Soy Marinated Tuna with a Crispy Tortilla, Red Onion, Cilantro, Chickpea Salad and Tomatillo Vinaigrette. I have to admit this one worried me. Red Onion and Cilantro, we are not friends. To my surprise I really liked this dish. It all worked well together. 

Our next dish was a Sauteed Maine Scallop with Soba Gnocchi Trumpet Royale and Celery Root-Parmesan Foam. The scallop was great but we both agreed there was something chewy at the bottom of the dish which didn't work for us. I'm not sure if it was celery root. It didn't taste bad, it was just a texture the dish didn't need.

Next up was a Soy-Ginger Caramel Pork Belly with Pickled Daikon Salad and Steamed Buns. This was pretty much a deconstructed siopao. A wonderful pork belly deconstructed siopao. A great dish.

Our last savory dish of the meal was Roasted Indiana Duck Breast Duck Rillette Roll with Baby Turnips, Yellow and Green Bean Salad. The duck was so good. I could marry it I think. Me and the duck, together forever...until I eat it. 

Dessert was my favorite dish. While I loved the rest of the meal, dessert was perfect. We had The Egg and Pistachio Macaron with Milk Chocolate Crème Brulee in a Brown Egg with Caramel Custard Foam. This was everything I want from dessert.