Shunji Japanese Cuisine, Summer Omakase Menu: A Pictorial Essay
- J.L. Aug 2, 2012 02:30 AM
Great work, J.L.
Congratulations again for this beautiful array of photos. Words fail me, but everything looks delicious.
Is that shirako? After the ankimo ball?
Impressive photos. Makes me want to go back already and I was just there last Friday!
Already planning on going back in Sept for mom's birthday. Fully plan on pre-ordering Kegani and seeing what he can do with it. Also hoping matsutake is avaiable that time.
He is one of the most impressive chefs I have ever seen.
and did you also have three desserts: the fruit, green tea, and the black sesame (?), did you ask for a trio or did he just give you it ? It looks like tiny balls of ice cream so it's not too heavy.
J.L. - Until CH site engineering comes up with a system to caption each individual photo it would be incredibly helpful if you could list the dishes in order to your photo array (if you a. remember what they were and b. it wouldn't be too much to ask for?). How many individual dishes did you have? I tried to count but wasn't quite sure what might be a preparation photo of a dish that is then shown afterward. How much did this meal set you back? I might just print this out, take it with me and hand it to the chef and say "Me want this same-same" and hope for the best... ;-D>
Warning. The JLomakase looks stellar but the pricing has to be equally impressive. I count 15 dishes, 6 pieces of sushi, fruit and 2 ice creams.
The first 5 courses are pretty obvious. Plate 6 is actually a set of 5 which starts with the abalone and ends with the ankimo ball topped with caviar. Dish 7 is the shirako (cod sperm). Then comes 3 separate sashimi plates. Afterwards is the squid ink, truffle, quail egg dish. Then the signature age-dashi momotoro tomato. The next dish is braised kinki followed by the delicious looking unagi bowl. The following dish looks like fried squash blossoms stuffed with prawns maybe? After that the 6 pieces of sushi and dessert.
Very impressive meal indeed.
I counted 16 non-sushi non-dessert dishes before, so I went through the pics again and I think you missed a dish. In the same row as the shirako, immediately before the pic of the fresh wasabi root, is a small white bowl with what looks like some kind of tsukudani and shirasu or shirauo (dunno which, both tiny white fish as pictured).
Ah, you are correct. I thought I looked at the sashimi set pic in full size, but I guess I hadn't.
I think what made me think it was a separate dish was because the bowl was on the place mat in its individual pic, so that threw me off.
Wonder what was in the white and reddish-brown bowl on the left of the platter?
Very impressive meal indeed and great photos! Shunji must have been at his full shoulder shrugging mode that night!
At Porthos, as impressive as this meal was, did it vary that much from the most recent meal which you posted? It may have had a greater number of courses, but all of the dishes (except for maybe the fresh eel) are/have been in the rotation?
OK everyone, due to the overwhelming enthusiasm (thank you all!), I shall try to clarify the details of this meal which I enjoyed over 3 weeks ago.
01 - Specials of the Day, listed on his dry-erase board
02 - Mozuku, with kisu (Japanese whiting), with myoga
03 - Marinate jellyfish, with kabu (turnips), with mini momotaro tomato
04 - Breaking out the fresh uni tray
05 - Red snapper, uni, in a hamaguri ushio-juru (clear clam soup), sweet summer corn, baby celery
06 - Preparing the next veggie dish
07 - Summer vegetables in a dashi broth gelee
08 - Shaving black truffles
09 - Hiyashi chukka ("old" noodles), with uo somen (noodles made from fish - red snapper, in this case), truffles, yuba (tofu skin)
10 - Close-up of 09
11 - Quintet of appetizers (see 12-16)
12 - Steamed awabi (abalone)
13 - Steamed ebi (shrimp) stuffed with sweet potato paste
14 - Okara (tofu paste, or soy pulp) with kani (crab), shiitake mushrooms, wrapped by prosciutto
15 - Bleu cheese & taro ball, topped with date "chip"
16 – Ankimo mousse ball with caviar
17 – Shirako in ponzu
18 – Someone else’s sashimi dish… (not mine - was it for you, PeterCC?)
19 – Shirasu (baby anchovy) with mozuku
20 – Freshly grated wasabi from Shizuoka Prefecture
21 – Trio of sashimi (see 22-24)
22 – Kamasu (baby barracuda)
23 – Isaki (grunt)
24 – Akami, bluefin
25 – Trio of sashimi (see 26-28)
26 – Wild sockeye salmon with wasabi
27 – Wild kohada
28 – Wild albacore
29 – Ika “pasta” with squid ink
30 – Momotaro tomato agedashi “tofu”, grilled eggplant, shishito (Shunji-san's signature dish)
31 – Braised kinki (rockfish)
32 – Japanese anago don (sea eel rice bowl)
33 – Summer squash blossom tempura stuffed with prawn, served with matcha salt
34 – Young ginger, for sushi
35 – O-toro, bluefin
36 – Chu-toro, bluefin
37 – Searing the baby barracuda
38 – Baby barracuda (2nd round)
39 – Mentaiko
40 – Aji (Spanish mackerel)
41 – Uni
42 – Dessert #1: Yuzu mochi, lychee, mulberry, strawberry, raspberry, blackberry
43 – Dessert #2: Housemade matcha green tea ice cream
44 – Dessert #3: Housemade black sesame ice cream
The cost of this meal, with 2 glasses of organic sake and one large draft Sapporo was about $185pp before tip. I asked Shunji-san to create the meal for me, no price limit. As Porthos has said, the chef knows what his “regulars” like.
Hope this helps.
Ciao Bob said it was a party-of-5 omakase, so that's five people's worth of the assorted appetizer platter (abalone, ankimo mousse ball, blue potato cheese ball, shrimp, prosciutto-wrapped okara, marinated tomato).
Last time I went and ordered that appetizer plate a la carte, I think it was $25 (for one, not five, obviously), which kinda surprised me, considering that's 30% of the cost of the omakase. Not sure I would order it again, as the shrimp, okara, and abalone don't appeal to me that much.
You can (and I think you already have, kevin) order a plate of just one of the items, so like three or five ankimo mousse balls, but I don't know how much that is.
I realize the plate does change often. When I had it last month, it was the same as what J.L. had. By the time Ciao Bob had it, there was the addition of the marinated tomato. On my first meal there, the plate only consisted of the ankimo mousse, purple potato blue cheese ball, marinated tomato, and another ball of yams, feta, and black truffle.
Probably the safest bet is to inquire what will come with the assorted appetizer plate (and how much it is, if the pricing fluctuates) before deciding if it's worth ordering it separately rather than what is obviously a set course in his omakase.
(I don't think he'd include a piece of toro on there. Doesn't seem to fit the theme, but then I don't really think the awabi fits the theme either. Everything else has a starch component, or is vegetarian.)