New York Japanese Cuisine (2)

【Fried Dish】 The scallop and shiitake spring rolls had an outer skin that felt more like a pan-fried dumpling wrapper, a bit soft and lacking crispness. The cheese sauce inside was excessive, not only making the skin soggy but also overwhelming the flavors of the scallops and mushrooms. 🌸 【Sashimi】 The red seabream sashimi with vinegar jelly was quite ordinary, and the quality of the fish was nothing special. 🍃 【Grilled Dish】 Butterfish in a kaiseki setting feels somewhat out of place... The seasoning was similar to Saikyo-yaki, with acceptable control of the saltiness and sweetness. The squid was a bit tough to chew. 🏙️ The wagyu beef was still tough to bite through... The sauce underneath had a sweet aroma from fried onions and a rich acidity from red vinegar, with the sauce's seasoning being slightly better than the beef itself. 🎢 【Simmered Dish】 The ayu fish, prepared in a manner similar to Yamazaki, fell short in comparison. The texture from the outside in was dry, coarse, and bland. The fish meat, paired with the artificially sweet plum sauce, was rather off-putting. 🏙️ 【Rice Dish】 The kanba-ama rice seemed off, or perhaps it was overcooked, resulting in a mushy and soft texture. The rich flavor of kanba, combined with the spicy aroma of sansho leaves, added some points to the overall dish. 🌊 【Dessert】 The dessert was somewhat memorable. The roasted apple ice cream had a sweet and fragrant taste similar to apple pie. Paired with rum jelly that had a slightly sour and boozy sweetness, it added more flavor and a refreshing touch. The cheese foam was light and slightly salty, complementing the nutty aroma of roasted pine nuts and enhancing the overall depth and richness of the flavors. 🌟 #NewYorkJapaneseCuisine #NewYorkRestaurantExploration #KaisekiCuisine 🌃🌟