For dinner on Sunday I went to Kabuto, a small sushi restaurant in Chinatown, in the same strip mall as Raku. It was originally opened in 2012 by Tokyo chef Gen Mizoguchi, who left in 2014 to start Yui Edomae Sushi. They only serve an omakase tasting menu and have two seatings a night.
Minimalist storefront.
Chefs at work.
There were two omakase options available - one for $175 and one for $120. I had the $175 option. YOLO.
Menu - there are also items that one can add on after the omakase.
Assorted Appetizer
Dinner began with some small dishes. Clockwise from the bottom were:
- Anago / saltwater eel topped with an egg sauce, which tasted like a sweet mayonnaise, caviar, and burdock root, all on top of some julienned cucumber.
- Hokkaido scallops in a creamy sauce.
- Shira ae - a mashed tofu salad. This had kelp and herring roe.
All were very good. The scallops were the highlight for me.
Warm Dish
A chawanmushi / steamed egg custard. This had mushrooms, gingko, snow crab, taro, and a citrus rind that I think was yuzu. There was a kind of gelatinous sauce on top. This was a delicious mix of components in a delicate egg custard.
Sashimi
From left to right - chutoro / medium fatty tuna, a kusshi oyster, and buri / yellowtail, served with a 3 year old soy sauce. All were very good. I liked the chutoro the most.
Seasonal Grill
A grilled Pacific lobster tail, topped with a sesame sauce, some little balls (tenkasu?), and a spear of pickled ginger as a palate cleanser. The lobster was sweet and perfectly grilled. The sweet sesame sauce and crunchy balls were a nice accompaniment.
Nigiri Premium Selection
Next came the sushi!
kinmedai / golden eye snapper
seasoned with salt
akami / lean tuna
isaki / three line grunt
aka ebi / velvet shrimp
lobstery, bouncy, sweet, with yuzu zest on top
aji / jack mackerel
topped with ginger and chives, delicious
ikura / salmon roe from Alaska, and uni / sea urchin roe from Santa Barbara
forgot to take a picture of this the uni was sweet and fresh
anago / saltwater eel
warm and topped with a thick tare, so good
shima aji / striped jack
akamatsu / blackthroat sea perch
also known as nodoguro, delicious!
otoro / fatty tuna
exemplary
gyoku
finally, an egg omelette, sweet and steaming hot
Roll
Next was a delicious toro / fatty tuna roll with scallions. Crispy nori.
Soup
After the omakase sushi, one could order more sushi off of the a la carte menu. I didn’t add any extra though. For the soup course, we had a choice between a shrimp soup and a mushroom soup. I went for the shrimp. This was a miso soup with a shrimp head. It was good if a little on the salty side.
Dessert Trio
For dessert, a matcha cheesecake, some lychee sorbet, and some fresh fruit dusted with powdered sugar, along with a cup of green tea. Light and refreshing.
This was a delicious omakase dinner. I’m not a big sushi connoisseur but I thought all of the nigiri were very good. The rice was a little above room temperature and had a very good texture. The otsumami dishes were also very good.