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Spago

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lizziee May 30, 2012 02:32 PM

We had had a fabulous meal in April with the new chef de Cuisine Tetsu Yahagi. We were anxiously anticipating our second meal with Chef Yahagi and it was even better than our first experience. Chef Yahagi is a terrific chef who executes to perfection plus has a gift for blending new flavor combinations, textures and ingredients. He combines contemporary technique with classical preparation perfectly. He is also a superb editor – there is nothing extraneous on the plate. Each dish is well-conceived and thoughtful. We opted to let Chef Yahagi create an “omakase” tasting menu and it was spectacular.

Signature dish – Spicy tuna tartar in miso cone cup

Japanese Anago (eel) tempura with dehydrated soy powder – a one bite wonder of taste and texture

Hamachi ceviche with grapefruit, microgreens, yuzu sauce

Another signature dish – House smoked salmon on a corn blini, dill creme fraiche, salmon eggs

Sturgeon mousse in tomato-chili crackers topped with oscetra caviar – another one bite wonder with great texture – soft smooth mousse inside a crunchy outer shell

Bacon Confit en croute

Sauteed Fanny Bay Oyster with Madras Curry Aioli, Mango Chutney, Marinated Cucumber – absolutely fantastic and I used my finger to mop up every bit of sauce

Cucumber Sorbet, brunoise of daikon and cucumber with a broth infused with jasmine tea – a lovely palate cleanser

Smoked Kanpachi, olive oil sorbet,farmer’s market mustard greens, cherry tomatoes, balsamic reduction and basil oil candy – again the combination of flavors were incredible plus smoking the kanpachi was a masterful idea

Consomme gelee, cauliflower cream, oscetra caviar, Santa Barbara uni - Chef Yahagi knew that uni is one of my favorite ingredients and wow did he deliver with this dish

Lobster “Boudin Blanc,” Santa Barbara Spot Prawn (poached very slowly in olive oil), Mirugai (giant clam), Pickled Mustard Seed, Sweet Mustard Sauce, Herb “Caviar,” Watercress Puree – this was an incredible symphony on a plate – absolutely sensational

A box of eggs was then presented and set in the middle of the table as a centerpiece – a prelude to our next course

Araucana Hen’s Green Shell Egg “Ueva Da Raviolo” with Summer White Truffles, Hazelnuts, Brown Butter Sauce

“Poulet Roti Grand Mer” – Slow roasted and flash smoked oraganic chicken breast, porcini mushrooms, Bulls-eye onions, ginko nuts and potato foam – this was the most succulent and tender chicken breast that I have ever eaten plus it was packed with flavor from the smoking which gave it a bacon taste. A+

Duo of American Kobe Beef – on the left New York Steak and on the right slow braised Short Ribs, confit eggplant, grilled spring garlic, Yuzu Kosho emulsion – absolutely delicious with perfect portion size

Cheese Course – Midnight Moon (goat), Portugese Azetao (sheep), French Loupbergin (cow) with orange blossom honey and mostarda

Black Forest cake, chocolate and caramel cremeux, Austrian cake, port sautéed cherries, Kirsch whipped cream and cherry sorbet

This was an extraordinary culinary journey. I am totally wowed by Chef Yahagi’s passion, skill and dedication. I can’t wait to go back!

Pics here:
http://lizziee.wordpress.com/2012/05/...

  1. a
    AAQjr May 30, 2012 02:55 PM

    http://la.eater.com/archives/2012/05/...

    get in while you can, before the remodel

    1 Reply
    1. re: AAQjr
      wienermobile May 30, 2012 04:26 PM

      July 9th is their last day with this menu.

    2. Servorg May 30, 2012 02:45 PM

      From Chef Tracker: http://blogs.laweekly.com/squidink/20...

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