Omakase @ Uni

 Back in February we celebrated my 33rd Birthday at Uni, a contemporary Izakaya helmed by Chef Ken Oringer featuring inventive Japanese cuisine alongside an extensive craft cocktail and sake program. We went all out with the Omakase (chefs tasting) and it was worth every penny. 

Omakase is typically twelve courses, starting small with a few perfect one bite dishes and building in substance as it progresses. At Uni the elements of each dish are plated strikingly so and further each bite takes your palate by surprise. Flavors are remarkably nuanced, intricate, and complex, the fish so fresh, the knife work so precise. 

 We had a cocktail each followed by two gorgeous, striking, fantastic bottles of sake; a Hakkaisan ($55) from Nigata - a sparkling junmai ginjo brut and later a Nigori Dassai '50' ($45) from Yamaguchi, a polished and approachable junmai daiginjo. 

I captured most dishes but did omit a few - here goes:

 Smoked Uni Spoon | osetra caviar, quail egg yolk, yuzu
Foie Gras ice cream | ostreta caviar, potato chip

Kaki - Aunt Dotty Oyster | yamamomo granita, tonburi 
Tai - Sea Bream sashimi | concord grape, myoba

Spicy Tuna + Foie Gras Tataki | aji amarillo, pistachio, pear 
Live Maine Uni Sea Urchin | citrus ceviche, cherry tomato

Nigiri | Toro (fatty tuna), Maguro (bluefin tuna), Hirame (Fluke) + more
Hotate - Scallop | maitake mushroom, chinese chive vin, candied bacon jam
Suzuki - Bass | maguro shirodashi, lemongrass, garlic

Lobster Carbonara | Maine lobster, ramen noodles

Korean Ricecakes | kalni oxtail, kimchee butter, gremolata

This meal had been on my bucket list for awhile, I was so grateful for this exceptional and really fun birthday dinner!

Uni

370 Commonwealth Ave

Boston, MA 02215

Eventide Oyster Co. | Portland, Maine

 The coastal city of Portland, Maine has been on my bucket list for quite a few years now. Someone is always talking about how they spent a nice little weekend get-away, how lovely it is, the many breweries they toured and how good those fries at Duckfat are.  

 Our visit to Portland was midweek, sandwiched in between some relaxing days with Bob's family at their house in New Hampshire on Lake Winnipesauke and a wild outdoorsy weekend further North in the Sunday River area with friends. 

We booked the Hampton Inn Downtown on Fore Street which is connected to the Sebago Brewing Company and nestled in the Old Port District; the quaint brick and cobblestone lined harbor front street scene that you want to be a part of. The hotel was convenient and hassle free, we enjoyed our stay. We were pleasantly surprised to discover that it also sits directly in front of the restaurant on the very top of the Portland-can't-miss-list, Eventide Oyster Company. 

Our date night at Eventide was a vacation highlight. Around 9 pm on a Wednesday we waited in front of the majestic oyster display no more than 20 minutes for our seats; sipping our respective go-tos with an Eventide twist. A Dirty Dirty (vodka - olive brine - oyster brine - hot sauce) for her and an ET Manhattan (Eagle Rare - Doulin rouge sweet - warm spice) for him. We spent the rest of the evening tucked in an intimate corner of the wide granite bar underneath the neatly composed and brightly colored chalkboard menu.  

Our bartender was fantastic, fitting the bill of super friendly while remaining unobtrusive, makes an excellent cocktail and knows her oysters! We familiarized ourselves with the Maine oysters first and then chose some from far away to ensure solid variety. Additionally, we took our pick of from the intriguing list of accoutrements - the kimchee ice and cucumber ginger mignonette were both refreshing.

Winterpoint Selects (Maine) | Glidden Point (Maine)  

Beau Soliel (New Brunswick) | Kumamoto (Washington)

The Green Mimosa ($9) with celery, bubbles and Berg & Hauck's celery bitters offered a delicate and refreshing pairing with those briny bivalves. A Kentucky Cyclist ($9) is not listed on the current menu but I can assure you it was good and it had bourbon, Bob drank two. Not to be outpaced, my final cocktail of the evening was a Fernet Sour ($9) featuring Fernet Branca with angostura bitters, lime and soda.

Other delights included the Fried Oyster Bun ($7) with tartar and pickles, Mackerel Crudo ($8) with egg yolk, Corn on the Cob ($5) smothered in a phenomenal peanut aioli, and one amazing Lobster Stew ($13). The velvety, creamy, not-too-thick stew rich in complex sherry and paprika flavors with plenty of tender lobster chunks would be my top recommendation! (Truly, everything was terrific - I get the sense this is one of those menus where you can't make a wrong move.)

Pristine shellfish, a creative take on classic New England seafood dishes, cocktails that make you want to linger long into the evening and a fresh, inviting atmosphere, Eventide rightfully earns that spot at the top of the list. A must visit in Portland!

Eventide Oyster Co.

86 Middle Street

Portland, Maine

[Sorry about the photo quality here. When I don't bring the Canon Rebel to meals this exceptional, I always end up feeling slightly disappointed after the fact. In the moment I am content to enjoy the experience and company that much more - but then end up taking a few bad pictures on my phone anyways! Thank goodness for that.]

More Portland snapshots and recommends coming!

O Ya | Grand Omakase

Preceded by its upstanding reputation and precluded by a hefty price tag; the buzz has not let up since it opened in March of 2007, and my desire to visit has only grown stronger all the while. As good fortune combined with a little hard work and dedication would have it, I landed an invitation to dinner at O Ya as a result of my involvement with the soon-to-launch website Tasted Menu. I made my way to the Leather District on a misty Thursday evening; by 6:30 pm it was nearly dark as I ducked off Atlantic Avenue onto East Street, where the restaurant resides in an obscure brick building marked by small glowing lanterns and a single hanging sign. The discreet entrance is just around the corner, where a commanding door, tall and narrow constructed of chic wood leads you into an intimate dining space heralded by an L shaped sushi bar. The décor inside this reclaimed firehouse is minimal and sleek, the vibe serene and comfortable. Joined by fellow beta testers and friends, Rachel and Bianca, along with Tasted Menu's CEO, Alex we embarked on an epic twenty-two course culinary voyage; The Omakase Grand Tasting Menu ($275/per person). Omakase is a Japanese phrase that means "I'll leave it to you" and at O Ya, it is a matchless expression of chef Tim Cushman's talents. Each dish in his repertoire stands as a work of art; creative, innovative, and poignantly displayed. The taste embraces qualities that stretch far beyond the realm of adjectives that do them justice; simply stated, this is some extraordinary Japanese cuisine. In a bamboo steamer filled with ice are Kumamoto Oysters to begin the meal. The beloved bivalve is sweet and ridiculously plump, adorned with juicy watermelon pearls and a refreshing cucumber mignonette. Next comes Hamachi, a type of Yellowtail fish characterized by its light pink, oily flesh. Rich, smooth, buttery and topped with a lightly torched spicy pepper banana mousse, it gives off a fantastic heat that lingers on the palate. Elegantly draped over a block of rice, Wild King Salmon glistens on the plate and the taste buds, with a spicy lemongrass curry sauce and a chiffonade of thai basil. Maine Sea Urchin & White Sturgeon Caviar proves a duo of oceanic delicacies are better than one. Sharp with a touch of sweetness, the bright yellow roe is ultra creamy, just a hint firmer than pudding. The caviar is smooth and glossy, imparting a rich nutty flavor. Fishy meets elegant in a composed bite of Kamasu Wild Line Caught Japanese Barracuda balancing a baby tomato and shiso drizzled with yuzu truffle. Barracuda is a unique fish that possesses a firm texture and strong flavor. 

And so it begins.

I've finished a glass of Dassai Junmai Daiginjo Nigori ($14) and now we've moved onto a bottle of the same ($40) for the table. The courses proceed in spectacular fashion. The crispy Fried Kumamoto Oyster is plump and succulent, dressed in a zesty citrus yuzu kosho aioli and topped with a glistening crown of squid ink bubbles. One bite is an astonishing sensation that is at once lightly chewy, crunchy, bubbly and buttery. A fatty Bluefin Toro Tartare is sophisticated with sea salt and garlic, overlapped with thinly shaved alba white truffles. This individually portioned dish was a thoughtful change of pace from the highly skilled nigiri preparations that preceded, and those that continue to follow still with inventive flavors highlighting impeccably fresh pieces of fish. A second bite of Salmon, even more enlightening than the first is coated in a Vietnamese dashi caramel soy sauce and topped with a spicy rau ram (Vietnamese cilantro/coriander) salsa. Then comes the coveted Bluefin Tuna. Its ruby red flesh, dense and fatty, is brushed in a foie gras ponzu and capped with caramelized onion and crunchy gobo, a Japanese root which lends a distinct nuttiness. As we near the halfway point, bracing for the move to more subtle flavors, a traditional palate cleanser of Alaskan King Crab Sunomono with pickled wakame, daikon and cucumber is served. Following is an intricate bite of Aji Tataki - the mackerel is finely chopped and served with daikon pickle, myoga and scallion ginger powder. The herbaceous gingery notes are pronounced as the powder playfully melts onto your tongue. Next we receive Smoked Unagi, the eel appealing for its typically sweet, melty qualities takes on another level of complexity having been smoked and served with soy maple and pickled ginger. Out comes another grand gesture, Foie Gras Powder served on an elongated wooden spoon with smoked miso and preserved California yuzu. The complexities amaze, the texture is at once fluffy before it melts into a lightweight paste, finishing with a crunch of tempura. The flavors are unexpectedly powerful and pronounced. A beautiful Bluefin Otoro comes sashimi style, with wasabi oil and heaps of green onion. This tuna belly is flawless, the toppings lending a balanced heat. Two small bites each of Arctic Char are served with cured yuzu, cilantro and smoked sesame brittle over a thick brushstroke of an inventive cumin aioli. A Hokkaido Sea Scallop is of impeccable sashimi grade quality brimming with freshness, bathing in a delicious sake sea urchin jus, topped with burgundy truffles. I actually preferred to eat the truffles separate from the scallops, I felt their powerful depth masked the beauty of the exquisite sea creature. Relishing every intricate bite with a focused concentration, we are three quarters of the way finished and still somehow the best is yet to come. The Shiso Tempura with Grilled Lobster presents a tempura dredged crispy fried shiso leaf cradling succulent lobster and charred tomato with a dollop of ponzu aioli. Like an intricate version of the best potato chip you've ever tasted, this bite of food plays magic tricks on your palate. Gold leafs shimmer atop a dazzling "Faberge" Onsen Egg that has been delicately slow poached revealing a creamy runny yolk greeted by white sturgeon caviar, green onion and a sweet soy dashi sauce. A dish of Grilled Chanterelle & Shitake Mushrooms are pleasantly aromatic and unconventionally exquisite. Thinly sliced caps are tender and fleshy, almost meaty, the stems are slightly firmer, layered with rosemary garlic oil, sesame froth and housemade soy. On its own a $61 dish, the Seared Petit Strip Loin of Wagyu is astonishingly good. A flawless preparation showcases silky smooth slices of beef, subtly sweet with a savory edge, over a bed of potato confit accented with sea salt and white truffle oil. As we near the end, Hillman Fresh Chevre comes speckled with vanilla nori over a pool of Asian pear. The tart and creamy goat cheese is balanced by the juicy Asian pear, while vanilla nori adds a contrast with a dash of crunch. To wash down this second to last bite, a Mito No Kairakuen Premuim Plum Liquer, aged 5 years is a welcome refreshment. We cross the finish line with an indulgent Foie Gras Nigiri coated in balsamic chocolate kabayaki and claudio corallo rasin cocoa pulp. A thick wedge of lightly seared foie gras is swept up in sweet chocolate tempered by a tang of balsamic and hint of raisin. A glorious finale, especially as it's teemed with a Hanahato Junmai Kijoshu Sake, aged 8 years, from Hiroshima. The final bites, and the thoughtfully paired sips of thick, sweet sake are exquisite.It's 11:00 pm and we've closed down the restaurant. I feel blissfully enlightened and incredibly lucky. To celebrate a very special occasion or should you find yourself inheriting a small fortune, allow this modern Japanese cuisine to entice you. O Ya is all at once extravagant, refined and elaborate; wonderfully imaginative and genuinely outstanding.

O Ya

9 East Street Place

Boston, MA 02111