The Kindai is as good as advertised. We went on Friday night and had the omakase, which included the lean, medium fat, and high fat portions of the tuna. Not surprisingly, the high fat was the best, an incredible buttery/salty flavor that I associate more with nice cuts of red meat moreso than fish. The tuna was the star of the show, but the Kindai Tai Red Snapper is not to be missed, nor the Bird's Nest or the Hirmasa Hamachi.
Last night I also had the sashimi plate which included the
maguro, chu-toro, and o-toro. As a point of reference, imagine the slices of
o-toro, except each slice was 3-4 times wider (not longer or thicker, but wider, and without much of the fat trimmed off). Then imagine 8 pieces of it - that's the dish I had at Monterrey Bay Fish Grotto (yes, what I'm saying is, that dish was the equivalent of 24-32 pieces of the
o-toro sashimi at Kaz, albeit slightly less thick, and in more of a "butcher's cut,"). For $55, it was charity. Too much of a good thing? Well, yes!
They're out of the
Kindai Tai, but the
Madai Crudo is an extraordinary dish - four generous slice of the fish presented as
crudo, drizzled with EVOO, and served with some salt, garnished with capers, and accompanied by small, diced mounds of olive, sundried tomato, and basil. Also, Kaz is dicing the
Kindai Maguro and serving it as an elevated
Salade Nicoise, the whole thing to be mixed together. Okochi goes Italian and French - who knew?
Cheers,
Rocks.
