/ck/ - Food & Cooking

Biscoff biscuits are goat

i use mine for steak, fish, eggs and tempering chocolate, its handy

>>11711908
I haven't tried regular tuna and salmon there so I don't know how it is, their tuna belly is the best I've ever had though. Haven't tried their tamago either come to think of it. I can get good sashimi grade salmon at hmart and I make a decent tamago at home, so when I go out to eat I'll order stuff I can't get myself. I'll check it out next time tho

>>11711837
Same. In the past I've had seared toro topped with torched uni, and it's the best thing I've ever tasted. I still think about it.

>>11711777
America is the only country that practices mandatory tipping desu. I can't say I agree with it myself but when in Rome

>>11711790
The standard menu is so Americanized. I'd just order nigiri, maybe get the miso eggplant as well. If you have some occasion coming up it's worth splurging on the omakase

>>11711730
There was a large inclusive gratuity on the bill. I imagine it went to the American servers. The chef has lived here for long enough that I imagine he's used to it

>>11711740
And it's been most excellent

>>11711705
$350 including a fat tip. We've agreed this is a combination Christmas and wedding anniversary gift to ourselves.

>>11711711
Sushi Den. Please please please try the toro if you go. You can order off the menu normally which is way cheaper. There also the regular omakase at the bar out front which you can request stuff and it's a little cheaper. The one we had is the chef's table omakase and is held twice a week in a small private room in the back limited to 10 people and costs $135 pp

I had never known envy until I spoke to the couple next to us and they said this was a weekly thing for them. This place beats Alinea by a mile. My goal in life is to be wealthy enough to come back monthly

Pineapple upside down cake, tiramisu and pumpkin creme brulee

Fucking excellent meal, wish I could dine like this regularly

Miso soup with clams

>>11711636
Yeah, wish the housing market and rent weren't so crazy here

>>11711637
The chef is co owner with his bro and they've owned the restaurant for 35 years. Super old dude from Kyushu. He only does this omakase two nights a week in a private room in the back of the restaurant.

Uni

The chef asked everyone if they were ok with uni before serving it, I'm guessing its too strong tasting for some.

One thing I thought was cool is that the dishes were served from the mildest tasting to the strongest

Seared toro

Every single bite was delicious but this was my favourite

>>11711593
I don't want to move away from here because I'm scared I'll never find anything that matches up

The fat in the fish would catch on fire briefly and resulted in this amazing beefy BBQ taste

There was this flame in the back with a grill that he used

Black cod marinated in miso, charred shishito pepper and miso braised eggplant

Seared salmon belly with sesame seeds

King mackerel seared along the edge

Raw scallop with a strip of mussel

This place has ruined scallops for me, nowhere else has them this sweet and fresh

Spanish octopus with chimichurri

Chutoro,I think it was medium fatty tuna?

Horse mackerel

>>11711484
The equipment the chef used was all so beautiful

Yellowtail

Every piece of fish got a wee dab of wasabi, a drop of sudachi and a brush of soy sauce. Unlike the usual sushi place they don't give you wasabi and soy sauce at the table, you have to leave it up to the chef to decide what suits each piece of fish

Really tender salmon. Chef said they age their fish to improve the texture. No clue how they achieve that without the fishy flavour