New York's Yamada: A Culinary Journey (1)🌟

Quick review with some personal musings—take my taste buds as the benchmark! Amuse-Bouche:🦪 The yuzu jelly with monkfish liver was surprisingly delightful, and the sweet shrimp was fresh. The small bowl was painted with scenes of the four seasons, and when served, the “spring cherry blossoms” side was deliberately facing the guests. Looking out the window, I suddenly felt a bit understood. 🌸 🍣 Tea-Poached Egg (Chawanmushi): The egg custard was delicate, with generous portions of sea urchin and crab meat. The mushrooms and kelp added a slightly sweet but balanced broth. Finished in five seconds! 🍝 Sashimi Platter:🦪 The red snapper, horse mackerel, and squid were all fresh. The soy sauce mixed with bonito flakes and citrus vinegar was refreshing and appetizing—I loved it! 🍣 Vinegared Dish (Otoro): Two layers of Otoro, the bottom layer tea-cured, with smooth fat that wasn’t greasy at all. Paired with crispy rice, it felt like a harmonious symphony in every bite. 🎶 🍣 Clear Soup: The stargazer eel was tender, and the soup had a slight bitterness. The asparagus was a bit overcooked, but the scallop cake came to the rescue with its chewy texture. 🦪 #NewYork