TBA
Shunji
Mike entertaining us with his purchase from Taiwan, then off to dinner at Shunji (former Michelin 1*).
Chef Miki Takahiro remains very much on-point, and the selection of fish is still very much top-notch. Just about everything was outstanding, with the kinmedai (golden eye snapper), isagi (grant) aji (Spanish mackerel), and buri (Hokkaido yellowtail) being a great start. Akami (aged 2 weeks) and otoro are always good, and the seared kamasu (Japanese barracuda) was also outstanding. The Japanese traditional new year's dish was also new to me-- marinated herring roe was a unique and tasty addition.
However you can also see where service has slipped a tiny bit, with the used hot towel not being removed, and some drips on the counter not being cleaned up. In the fearsomely competitive world of Michelin, I can, unfortunately, see why they did not get their star back.
Menu:
Shizoka shrimp, eggplant and spinach, with clam broth.
Spanish chutoro sashimi, with daikon, cucumber, and wasabi.
Fried oyster with chrysanthemum, bonito broth.
Kinmedai (golden eye snapper).
Isagi (grant).
Aji (Spanish mackerel).
Buri (Hokkaido yellowtail).
Iwashi (Japanese sardine).
Ikura (salmon roe).
Akami (aged 2 weeks).
Otoro (Spain).
Black cod, ginko nut, green bean, white miso.
Trigger fish with its own liver.
Seared kamasu (Japanese barracuda).
Japanese traditional new years dish: okno (marinated herring roe), kelp, squid.
Hokkaido uni.
Ankimo (monkfish liver).
Shirako and rice. (cod roe).
Anago (sea eel, served warm).
Negitoro hand roll.
Tamago.
Red bean aged miso with fish bone broth.
Truffle ice cream, red bean, along with Japanese sweet jelly cake.