We finally managed to participate with Restaurant Week by securing a table at Hiroshi Eurasion Tapas for dinner last Friday. We first attempted a table at our standby, Vino but they were fully booked until 9:00pm... way past my bedtime even on weekends...
But it was all good as we secured a table at Hiroshi's at 5:30pm... our usual ole' fut dining time...
The Mrs started with a Lychee Gin Fizz...
While I simply ordered a bottle of 2006 Scherrer Helfer Vineyard Russian River Chardonnay. Aromatically, it sat right between a typical CA chard and a real French Chablis (as opposed to American boxed "Chablis").
Along with one of the Mrs' favorites, the rice crackers...
Ms K finally made it in so we first sampled the Duo of Contemporary Sushi... the Mrs was jones-ing for the sushi since she couldn't order it the last time we visited Vino...
Then we all ordered the Restaurant Week special starting with...
Torched Mekajiki Sushi
garlic oil, spicy aioli, ginger takana, lemongrass and mint
Birichino Malvasia Bianca
Lobster and Asparagus Tempura
nori cream, alae salt & shiso
Sugar Snap Pea Salad
grilled hearts of palm, buttered scallions, ikura, ogo, citrus aioli, tomato water vinaigrette & ahi jerky
Pan Roasted Opah
house made linguine served with contemporary black bean sauce, yukari, ginger and shiso
CF Euro-Asian Medium Dry Riesling
Hawaiian Vanilla Bean Creme Caramel
lilikoi sauce and sorbet
The sushi at Hiroshi is always good and the mekajiki was no exception though the lobster and asparagus tempura provided additional textural sensations with the light flaky batter... and then probably my favorite of the evening. The intermezzo of the pea salad. Different textures, flavors all in one bite. I wanted several more spoonfuls of the intermezzo. The black bean sauce was nice take on the usual Italian sauces served with pasta. And of course, after dinner I savored a Negroni properly shaken by the barkeep, Brent.
We moved on over to Vino when their reservations died down but I was pretty stuffed at this point and could only manage one glass of vino... but I'm glad we helped support the 50th's Restaurant Week... better late than never...
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