TBA
Shunji
It'd been a while since going to Shunji, even longer since the second-to-last visit, and it was good to see that Chef Shunji-san is back on his game since the departure of his co-chef, Miki-san.
The menu is actually highlighted by two cooked dishes, a tomato "tofu" that isn't actually tofu at all, and a manko in matsutake mushroom soup that were both delectable, and in the case of the former, quite unique. The hairy crab pot is excellent as well, but of course, the sushi remains the highlight, and Chef Shunji-san does not disappoint.
About the only mis-step was the opener of the madai sashimi with daishi and jelly, the tiny tomato side is actually quite strong. The rest was theh usual Japanese elegance of flavors and texture, particularly the kanpachi sashimi, hirame (flounder), kisu (Japanese whiting), nodoguro (black throat sea perch), and uni (sea urchin, Hokkaido). Several cuts of tuna from Boston, which apparently is the fashionable spot for tuna, were also superb. The final roll-- think it was mackerel, but maybe it was sea bream-- was an elegance touch as well. Top it all off with the yuzu sake that Rebecca picked and it was an excellent meal in virtually all aspects.
Menu:
Baby red snapper, dashi, tomato.
Hokkaido uni, Japanese eggplant.
Tuna, cucumber, mountain potato hand roll.
Kanpachi sashimi.
Agedashi tomato tofu (no actual tofu).
Hokkaido hirame.
Kisu.
Maguro.
Ikura.
Hokkaido hairy crab.
Nodoguro.
Boston toro.
Kohada
.
Bonito.
Hokkaido uni.
Manko (lotus root and string beans, shrimp), matsutake mushroom soup.
Mackerel.
Tamago with mountain potato (forgot to get photo).
Anago.
Miso soup.
Red bean, Hokkaido milk ice cream atop ice cream, giant soybean, strawberry.