This visit to nishi was again on a Sunday evening. As expected, there were changes to the menu. And Chef Josh was again in charge of figuring out to eat. This was also different in that I dined with a friend this time. This meant there was actually more food to have, or at least it seemed so, even though we didn’t have either of the larger dishes.
We both went with the French Chardonnay for wine with the meal.
We started with a little bite: caramelized chicken kara-age with some Thai chili flakes for slight spiciness. This was a very tasty start to dinner. The breading was gluten-free, made with potato and rice flour.
Next up was a dish that wasn’t on the menu yet since it was new. The chilled soba noodles were in a dashi broth with uni, scallions and rye bonji (a David Chang liquid seasoning). This had nice flavor and textures.
For the full write-up, click here.