The Tasting Menu at Corima is Worth It (2)🌟

🥰Cascabel Chile Oaxaca Sauce Roasted Sea Bass Collar: My absolute favorite! As someone who usually avoids fish collars, I was completely won over. The dish is full of flavorful juices with a rich, gelatinous texture. The Oaxaca sauce is incredibly fresh and pairs perfectly with the roasted method. The generous amount of scallions also cuts through any potential greasiness. It’s a delightful and surprisingly simple yet delicious appetizer. 😍 🏙️ Spigarello Cabbage, Kelp, Caviar, Pumpkin Seed Butter, Kohlrabi Tostada: Also delicious! The main flavor is an intense seafood umami, but it’s not fishy at all. The kohlrabi rounds, which are a bit like radish or fennel, balance out the richness of the caviar and butter. It’s an unexpected take on a tostada, but as long as it tastes good, it’s a success! 🌟 Beet Juice, Shrimp Brain Consommé, Artesian Radish, Shrimp Tartare Roll: Before it was served, my friend thought it was a red rice sausage. 🎢 Once we started tasting, I felt like the inspiration might have come from red rice sausage. It’s delicious, and Corima always seems to handle the sour flavor so well, making their appetizers very balanced. 🌸The shrimp tartare has a sweet shrimp/Mantis shrimp texture, with the main flavor coming from the shrimp brain consommé. It feels like a very familiar taste from some Cantonese dish... Could it be lobster soup congee again?! It’s a strong shrimp flavor, but still not fishy. Highly recommended! 🍤🌟 🍃 #NewYork 🗿🌟