Friday, January 27, 2006
Dinner at Ame, San Francisco, CA
It was Giao's birthday, so we decided to try out Ame, a new Japanese-ish place. The decor was surprising: a pleasant mix of bright reds and organically shaped wood. Although the appetizers were hit or miss, the entrees were amazing.
“Tuna Five”: Tataki, Zuke, Tartare, Bottarga and Mojama $18.50
This dish was 5 separate bite-sized preparations of tuna. Some were familari (tataki and tartare) and others were entirely new. One was tuna cured like prosciutto and shaved very thin--it actually tasted exactly like you would expect a tuna proscuitto to taste like.
“Lissa’s Staff Meal” $18
Cuttlefish Noodles Tossed with Sea Urchin, Quail Eggs, Wasabi and Soy Sauce
The cuttlefish noodles were an interesting spin on the idea of noodle and raw okra had a pleasing crunch. The egg yoke was unecessary.
Beef and Foie Gras Ravioli $12
Although the beef overpowered the foie gras, these wanton-esque raviolis were very tasty.
Broiled Sake Marinated Alaskan Black Cod and Shrimp Dumplings in Shiso Broth $29.50
The fish was perfectly marinated and cooked--the fish flaked easily was was moist and the marinade was ever-so-slightly sweet. The shrimp dumplings were the best I have ever had: minced shrimp with no filler in a super-delicate wanton skin.
Red Wine Braised Wagyu Beef Cheek and Sweetbread Cutlet with Cauliflower Puree and Cabernet Sauvignon Sauce $34
The beef was earthy and robust and I have no idea how they got the puree to be so incredibly creamy. It was scrumptuous.
Ratings:
Decor: 3
Service: 1
Food: 2
Website
Health Code Violations
“Tuna Five”: Tataki, Zuke, Tartare, Bottarga and Mojama $18.50
This dish was 5 separate bite-sized preparations of tuna. Some were familari (tataki and tartare) and others were entirely new. One was tuna cured like prosciutto and shaved very thin--it actually tasted exactly like you would expect a tuna proscuitto to taste like.
“Lissa’s Staff Meal” $18
Cuttlefish Noodles Tossed with Sea Urchin, Quail Eggs, Wasabi and Soy Sauce
The cuttlefish noodles were an interesting spin on the idea of noodle and raw okra had a pleasing crunch. The egg yoke was unecessary.
Beef and Foie Gras Ravioli $12
Although the beef overpowered the foie gras, these wanton-esque raviolis were very tasty.
Broiled Sake Marinated Alaskan Black Cod and Shrimp Dumplings in Shiso Broth $29.50
The fish was perfectly marinated and cooked--the fish flaked easily was was moist and the marinade was ever-so-slightly sweet. The shrimp dumplings were the best I have ever had: minced shrimp with no filler in a super-delicate wanton skin.
Red Wine Braised Wagyu Beef Cheek and Sweetbread Cutlet with Cauliflower Puree and Cabernet Sauvignon Sauce $34
The beef was earthy and robust and I have no idea how they got the puree to be so incredibly creamy. It was scrumptuous.
Black Currant Tea Crème Brulee on Tea Shortbread With Huckleberry Ice Cream $9.50
This was a sort of reinvention of the creme brulee, served on a crust but not in a dish. I could have done without the crust, but the dessert was delicious. Never before have I actually tasted the tea flavor in a tea flavored creme brulee. The berries added the tartness I was craving.
This was a sort of reinvention of the creme brulee, served on a crust but not in a dish. I could have done without the crust, but the dessert was delicious. Never before have I actually tasted the tea flavor in a tea flavored creme brulee. The berries added the tartness I was craving.
Ratings:
Decor: 3
Service: 1
Food: 2
Website
Health Code Violations
Labels: decor: 3, Food: 2, Japanese, restaurant, review, Service: 1
# posted by Giao and Alexis @ 9:00 PM 
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