TBA
Sushi Sonagi
Mike, Joe, and I had gotten a little behind in our omakase adventures, so when a last minute opening popped up at Sushi Sonagi, we took it. The menu retains many of Chef Daniel-son's trademarks, including his Spanish shrimp and his cherry blossom shrimp stone pot rice, from my previous visit.
Overall, another superb meal, and Mike says Sushi Sonagi is his wife's favorite omakase now after their recent visit a few weeks ago.
Menu:
Snow crab chawanmushi, with ikura and sweet corn.
Seasonal fish tempura, snowflake salt, kumquat.
Black abalone from Jeju island with its own liver, shisho blossom.
Saba sandwich, ginger, homemade bread.
Ankimo from Hokkaido, poached in sake, daishi gravy.
Scallop from Hokkaido, white kogi white ponzu sauce, green onion.
Shima aji (striped jack).
Madai (Japanese butterfish).
Akami zuke (bluefin tuna from Japan).
Katsuo (returning skipjack tuna, smoked).
Kinki (seared channel rockfish).
Otoro (bluefin tuna belly from Japan).
Aburi engawa (seared flounder fin).
Spanish shrimp.
Bafun uni (Japanese sea urchin).
Anago (sea eel).
Sunimono (tofu with yuzu).
Cherry blossom shrimp stone pot rice.
Seared miso butter tamago (mountain yam, scallop, shrimp).
Yuzu ice, Strauss buttermilk.