I’ve got a real soft spot in my heart for two things that, at times, seem diametrically opposed. A many-course tasting menu and a deal. It was with luck and the assistance of one of the recent entrants to the group-buying site Village Vines that I ended up the opportunity for both. Kind of. Somehow, I’ve ended up with a bunch of free credit on Village Vines which can be used towards 30% discounts at a number of top-notch restaurants around DC. The 30% more or less covers your tax and tip. You just have to make a reservation through their site, and keep in mind some of the places have time and day restrictions (as did Sushi Taro) and some other stipulations, but nothing too overwhelming.
With some credit about to expire, I opted to make a reservation at Sushi Taro, where I could use my discount toward one of their tasting menus. First a word about Sushi Taro. A couple of years ago, this was the no-brainer go-to sushi and yakitori place in DC where the a la carte menu was ample. The prices were reasonable and the sushi and grilled offerings were best-in-the-city excellent. Since then they’ve remodeled which resulted in less seating and higher prices and a smaller a la carte menu and the addition of several higher priced tasting menus. Well, to be honest, this was infuriating and disappointing. Our favorite sushi place, just got more expensive and more exclusive. This is no longer the weeknight sushi place it once was. Since the remodel, we’d only been back twice before — for restaurant week lunch and dinner that were quite great and actually, a relative bargain. But with 30% discount in hand, it was time to take on the big guys, the Kaiseki tasting menu. To be fair, while our trips back to Sushi Taro are less frequent as a result of all of these changes, it is still the best sushi and Japanese restaurant in town. But, just not an everyday kind of place. (For that distinction, check out Kushi.) And, so without, further ado, I give you the play-by-play of the 10 courses that made up this tasting menu (the sushi tasting was 11 courses and featured several more courses of sushi and sashimi.)
sesame seed tofu with sea urchin in dashi broth
Right out of the gate, this was one of my favorite dishes of the night. The tofu was soft and delicately flavored and perfumed with the dashi. The sea urchin, tofu, and dashi all together were just so perfect. And ever since another many-course dinner (that time 21 courses!) at Volt, I’ve been won over by sea urchin.
bamboo shoot, lotus root mochi, and crispy asparagus
Very interesting flavors. The bamboo shoot tasting of wood and earth, the lotus root mochi with a surprise taste-explosion on in the inside. Again, served with a very flavorful dashi.
small delights of winter - smoked salmon and dried roe
The delicately smoked and cured salmon and the pickled daikon was great. The dried fish roe on top was salty and chewy, but not a flavor I enjoyed all that much, admittedly.
fatty tuna, yellowtail, horse mackerel, prawn, and sardine sashimi
This was a knock-out course of sashimi. All of it very tasty. I ate it in a clockwise fashion, starting with the fatty tuna at 12 o’clock. Even the raw shrimp was great, which made me a little squeamish, but upon eating it, I was converted.
Ozoh-ni New Year traditional mochi & duck soup with prawn ball
Another one of my favorite courses. The broth was just plain delicious. The 2 slices of duck and prawn ball were a bonus, and the mochi, perhaps, unnecessary. But, man, that broth was good.
Osechi assortment of traditional new year ingredients
This is the point where I realized I was only about halfway through, and if I had any chance of enjoying the last few courses, I had to start choosing wisely. To be honest, while this course was quaint in its presentation and intent, there wasn’t a lot on the plate that I actually liked that much, except the cooked spanish mackerel which was real good. I ended up eating only about half of everything except the mackerel. From the left you’ve got burdock root with sesame paste, salmon roe, lotus root with mustard, two things I’m forgetting now, steamed prawn, and cooked spanish mackerel.
simmered winter vegetables
A cute little plate with not a lot happening on it. Nice nonetheless. A little more bamboo shoot, prawn, some pea pods, a sphere of squash, and some tourneed potato.
For some reason I failed to snap a photo of this course. The waitress provided a list of about 12 options from which I was to pick three. All of them were quite interesting, and I had a little bit of a hard time narrowing it down, but I ultimately opted for house-grilled freshwater eel, uni (sea urchin), and zuke soy marinated tuna. Each of these were splendid, the tuna and eel especially.
sukiyaki simmering away over a charcoal fire
This is the reason I ordered the Kaiseki menu and not the sushi menu. I love sukiyaki. When I see it on a menu, I order it. Period. By this time, I was already quite full. But, I mustered up a second wind for this. And it didn’t disappoint (except I prefer the thin, clear cellophane noodles over the udon noodles used here.) The beef was wagyu and simmering away in the clay pot. Separate bowls were brought out containing the udon and a poached egg, both of which I slipped into the beefy bath in front of me. Rich and sweet, this sukiyaki did not disappoint. (and still a day later, it hit the spot, since I couldn’t possibly finish it that night, and took the rest home.)
udon and poached egg for sukiyaki
kokuto coffee ice cream
Once again proving the axiom that “there’s always room for ice cream,” I opted for the coffee ice cream choice for desert. Very delicious, and I probably ate a little too much of it. But I’m glad I did. A nice way to end an all around great meal.
1503 17th Street, NW
Washington, DC 20036