chadzilla.typepad.com > Mitsui

amuse bouche

amuse bouche

This was a small offering of bok choi greens with enoki and pickled vegetable.


sashimi first course

sashimi first course

The first dish was a sashimi sampling with the freshest raw seafood I have ever tasted. Look at the fat marbled into this tuna.


sashimi

sashimi

You can see the variety a little more here. The shrimp was completely raw and amazingly tasteful. I even sucked the tomalley from the head shell... awesome.


spider crab

spider crab

It was steamed and served with greens, white peach, and cherry. The vinaigrette is a fresh ponzu sauce. We were able to see one of these crabs alive through the open kitchen. It must have been at least 4 feet across from leg to leg tip.


silken tofu

silken tofu

This piece of homemade tofu was so incredibly delicate and tasteful. It was sitting in dashi and topped with salmon caviar.


tofu layers

tofu layers

You can vaguely see the four layers that the tofu was made of. I do not know what they all were, but one was a 'mousse' of bean curd and monkfish liver.


clam

clam

I'm not sure how this clam was cooked, but it was in a warm broth made with a special yam. The consistency of the broth was not starchy, but had a texture similar to okra juice.


fried soft-shell crab

fried soft-shell crab

The crab was served nestled in rice paper with a side salad of finely julienned green onion whites. A sweet sauce accompanied it.


the crab roll

the crab roll

Pei-Jean was amazed at my ability to roll the crab Vietnamese style. Little does she know how many of these things I have rolled in my career. I learned from the 'kitchen mama's' in New Orleans.


clear soup

clear soup

I like to highlight some of the china used in this restaurant. Every piece was unique and beautiful.


clear soup uncovered

clear soup uncovered

The soup had fish, shiitake, and celery. Tiny droplets of fat glistened over the surface.


tuna blocks

tuna blocks

Although this tuna was cooked to medium well, it was incredible. The sauce tasted like peanut. I really don't know what the 'olive' items are. Ming had told me, but apparently the English translation is difficult. They had the texture of rubbery garbanzo beans.


finale

finale

This was a simple bamboo board of fresh white peach, cherry, kiwi, and cantaloupe with soy milk mousse.


soy milk mousse

soy milk mousse

The bottom layer was spongey, and it was topped with a big sweet black bean... not bad.


coffee service

coffee service

Again, I really took this picture to show the great china that this restaurant has. The coffee was great also.