Over my last two visits to Atomix, I found the menu continuing to evolve in a favorable direction. So, I wanted to continue exploring what they have to offer with an end-of-summer bridging-to-fall menu. As before, each dining party was brought downstairs to the dining room to be seated individually (along with any drinks ordered while upstairs waiting at the bar).
Soon after being seated, each party is presented with an initial small bite. For this evening, it was King crab on a white seaweed cracker with a little pepper jam on top (giving it a slight hot spiciness).
The beverage and wine-by-the-glass menus changed a bit since my last visit. For this dinner, I decided to start with their house kombucha (magnolia). I would then move on to a glass of wine (the 1999 Pinot Noir from Burgundy).
The next small bite was savory corn meringue filled with foie gras and topped with red chili.
I was then prompted to select a set of chopsticks to use for the evening.
As before, each course was preceded by the presentation of a card describing in detail the ingredients of the upcoming course, a history of where the dish came from, and what it represented to the chef. The artwork this time was an abstract representation of the main ingredient for the dish. As always, the ceramicist for each plate or bowl was listed as well.
The opening dish featured Japanese grouper, served raw with fig dressing, fermented green blueberries, buckwheat oil, fresh figs and a citrus lace. The blueberries added a nice chewy texture to the dish.
The raw vegetable course had cucumber at the bottom topped with some smoked eel mouse and a glaze of elderberry and ramp. There was a dashi of cucumber and eel and this was all finished with hybrid Kaluga caviar. Serving the dish on ice kept the cucumber cold and crunchy. The caviar served to provide a different texture and a nice way to season the dish with some salt flavor.
The cooked vegetable course had smoked eggplant prepared with yondu (a vegetable umami seasoning) and lemon made into a purée. This was served with braised New Zealand abalone, an abalone liver sauce, and a gel of eggplant and tomato dashi. The dish was finished with Japanese sea grapes, wasabi oil, and some fresh wasabi leaves.
For the full write-up, click here.