Live Sea Urchin, much better than our first experience here.
That was to fill us up before our big meal later at Kanpai.
Stanley Chef loves to use yuzu for many items.
First 4 items: Very refreshing
Jellyfish – I especially liked the jellyfish’s texture, never ate it like this before.
Kumamoto oyster – ordinary
Toro with uni on top was Galen’s favorite – melt in your mouth
Halibut – love the kick of the spice and yuzu added to the halibut
Live Scallop (too much salt)
King Salmon from New Zealand – fatty but we were not impressed
Ono- another melt in the mouth
Mackerel wrapped with mint and cucumber – sweet and minty, very refreshing my favorite from this dish (my favorite from this plate)
Albacore with sesame sauce – the fried topping and the albacore created different textures in the mouth (Galen’s favorite because of the sauce)
Razor Clam – never had it raw before – some parts were sweet and some not, but I loved how 爽it was
Next up maitake spinach and seafood soup
Mushroom dynamite – I think this was a filler dish
Fried Mackerel – we ate it as clean as we could
I couldn’t quite catch everything Chef Stanley said. But still tasty
More sushi – these were much more amazing than above
Uni with caviar and truffle sauce
Ikura – salmon roe – we were amazed how the roe stuck to each other
Galen loved it so much – this one gets its own snap of a picture
Fried shrimp head
Halibut – a little too salty
Octopus with ankimo – the octopus was still a bit tough
Anago – I would have preferred unagi
Blue crab roll – lots of mayo
Uni – 5 ways
We saw someone order this and couldn’t help but do the same
Complimentary dessert – we had to gulf it down as we had no time to lose to pick up Aiden
We made it in time. Don’t let the title fool you – This was a celebration for Birthday celebration for Galen