I think if everyone had a Tuna Flight, the world would be a much better place.
I’ll get to that in a second, but Marc and I arrived at 15 East just about the same time, as I was taking pictures of the outside of the restaurant (stupid food bloggers). Jo-Ann (co-owner) met us inside after a few minutes and gave us some options for our meal, asked if we wanted to look at the menu, but we agreed we’d rather be omakase-d.
We started with a daikon and carrot amuse-bouche (pic), a traditional Japanese New Year taste with a hint of vinegar. The first fish was the Tako Yawarakani; a poached octopus (pic). Slippery and salty on the tongue and firm to the tooth. This is one of those plates lot of people may not be able to appreciate because of the initial mouthfeel; it’s a consistency Americans aren’t quite used to, but if you’re an adventurous eater and you haven’t tried octopus, this is a great dish to start with. read more . . .
