My second time having the pleasure of enjoying chef Taneda’s omakase. Absolutely the best omakase experience i’ve had outside of Japan, and rivals many in Japan. If Michelin came to Seattle I guarantee they would be starred. Nearly impossible reservation, but certainly worth the hassle if you manage to secure one.
Had to omit two courses: an amazingly tender octopus with fresh japanese mustard, and an incredibly light hojicha crème brûlée for dessert
by rhohodendron
4 Comments
I’m sure this was delicious, but there is something off with the colour pallet of the dishes. A lot of washed-out beige colours.
What’s in your handroll there? This all looks great
Looks fantastic
What’s the secret to reservations?!