Craft Omakase 1/19/24

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4 former Uchiko staffers joined forces for a 12 seat omakase restaurant 2 blocks north of their old home. 22 courses with many fish being dry-aged up to 2 weeks. An extraordinary meal!

First course – a delightful Oyster.
Tuna tart with nori
Egg custard with mushrooms and truffle
Sea Bass
Ginger scallion snapper
Octopus with finger lime. This was sliced off of a VERY large octopus arm with the suckers removed.
Fluke with soy and lime zest
Craft’s version of aquachile – pink shrimp, leche de tigre, japanese sweet potato
An extraordinary piece. bluefin tuna dry aged for two weeks. Very rich, amazing.
Scallop with lemon zest, ponzu and akakosho peppers
Snapper with ponzu, shiso and ume (like an apricot)
This piece was really unique as well, ocean trout with a heavy shaking of crispy crunchy furiaki, soy and wasabi
Hamachi with yuzu and Thai chili
This piece was WILD. One of the best vegetarian sushi bites I’ve ever had. Daikon, shitake, genmaicha (brown rice green tea)
Braided gizzard shad (herring)
Mackerel with fish sauce and black pepper
Mackerel with green onion and lemon
Ocean trout with celery and chimichuri
Bluefin chu toro with truffle
Otoro with caviar
A5 wagyu with wasabi and smoked onion
Coconut lime sorbet and pear granita
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