Saikai Dining Bar, a self-proclaimed modern day izakaya. I just came here for the uni.
Uni Toast. Similar to what I’ve had at Salt & Fat (Astoria, NY).
Truffle Chawanmushi – egg custard with uni, ikura, kani and truffle sauce. You can really taste the truffle in this.
Our waiter’s favorite — miso black cod. I loved it but my dining companion thought it was just okay.
Smoked duck breast with foie gras. I loved lifting the glass off to reveal the smoky aroma.
You are to combine the 3 together. The foie gras was not too overwhelming.
Uni pasta. I liked the chewy texture of the Inaniwa udon. However, I still like Basta Pasta’s version better.
The best part of the meal was dessert. I enjoyed both tremendously. Ginger creme brulee and ume shiso ice cream. Ume shiso?! I couldn’t imagine it, so I had to have it.
It was quite interesting… and I still can’t figure out if I loved it or not. I think I did.
Overall, I enjoyed the meal and appreciate the modern twist. But many of the dishes have already been done (i.e. Salt & Fat, Basta Pasta, Dieci, etc) and I feel like I’m still waiting for something truly creative and tasty. I definitely see their potential to grow.
Easy to make reservations via Opentable.