After reviewing the menu for several minutes, our party of 4 wanted to try the "omakase". Omakase in Japanese means "It's up to you". In this case, it was the Chef's 7 course selection, and we are glad we tried it.
The first course was the toro and hamachi tartare. This was finely chopped toto (fatty tuna) and hamachi (yellowtail), served with the condiments in the middle, from top to bottom: nori, sour cream, wasabi, grated Maui onions, avocado, and rice cracker balls. There's also an ume that was made with a lumpy Japanese plum that was very different from most ume that I've had.
The second course was a white fish carpaccio, drizzled with hot oil, shoyu, ginger, cilantro (basically Chinatown style), a little bit of garlic, and some tomatoes and a caper berry. I could have eaten 5 plates of this, it was SO good.
The third course was a bagna cauda, which was a garlic and anchovy paste in hot oil (the dish actually has a little flame underneath it that makes the oil boil and bubble), served with vegetables and bread to be dipped fondue style. I felt like I was a judge on the Iron Chef!
Course 4 was a palate cleanser that was a tea, but it was salty. It was like having sea water!
The fifth course was sushi. What can I say, it was so good. Though not prepared by the master himself, it could have been.
My entree was the Wagyu filet mignon, medium rare, with salted fingerling potatoes and a Maui onion jus. Everything was delicious but the jus was outstanding.
The other three diners on my table had lobster, done with Indian spices and a creme freche.
We also ordered some wasabi fries on the side out of curiosity. The slight hint of wasabi was so nice.
Dessert was a coconut panna cotta with lilikoi gelee, coconut tuile and berries. A beautifully light ending to an awesome lunch.
One of the other diners on our table said it was the best lunch he has ever had, and I have to agree!! It is my new favorite restaurant!!
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