Fushimi

The manager at Fushimi invited me in to preview their somewhat new kaiseki omakase menu, so I grabbed my friend Katie and we enjoyed a very long late lunch – 2.5-3 hours, I believe. The chef came out and explained each and every course to us… the pictures came out fabulously because we sat under the wonderful skylight in the front of the restaurant.

First, an amuse bouche: lobster bisque, risotto ball.

Assorted appetizers – changes daily. From top left: scallop ceviche; ponzu; chopped wasabi leaf. Sea grape (which is harvested in Okinawa; they order it for next day delivery). Freshwater eel with Japanese pepper. Chilled vegetables with butternut squash puree. Botan (sweet shrimp). Yuzu gelee with a cherry tomato.

Katie and I each had our favorites – everything was super fresh but the yuzu gelee really stole my heart. I could eat an entire bowl of that…

Sweet soy glazed Chilean sea bass: roasted heirloom cherry tomato, pickled red onion, black sesame ponzu puree.

Hold back from licking the plate like I wanted to: that black sesame/ponzu/dashi puree on the bottom is amazing. I absolutely adore black sesame and this just… wow. The crust on the fish was intense, too… impressive.

Bouillabaisse: scallop, shrimp, lobster meat and white fish, taro, sugar snap peas and shiitake mushroom in a soy dashi broth.

Beef: filet mignon with orange & cumin carrot confit, asparagus, heirloom tomato, fig (baby guava in our case), mashed potato ball.

Chawanmushi: steamed egg custard with shrimp, shiitake mushroom and lobster.

Tempura: seasonal/changes daily. We had coconut shrimp (which I gave to Katie, obvs), shiso, sweet potato, and a rice cracker, lightly sweetened.

Green tea: genmaicha or green tea with roasted brown rice. I really like the idea of taking a course to relax, digest a little, and reflect on what you’ve just eaten. (I get palate fatigue and sometimes I just get tired of eating. I know, it’s such a problem of the privileged, but as someone who eats tasting menus with some regularity, it’s a real thing.)

Sashimi: selection changes – and I think we were given a little less than normal because we expressed how full we were getting, so bear in mind if you go, you will get more than this. We had salmon, chu-toro (medium fatty tuna), Kumamoto oyster with ponzu and Maui onion, peach salsa, and uni. The uni was insanely creamy and delicious, and the salmon and tuna were both super fresh. Delicious. The oyster was great too.

Shokuji: lobster kamadaki rice; red miso soup; pickles. The pickles were accidentally left out (shame, since I love pickles), but the rice was mixed tableside while we watched. Red miso soup is a favorite of mine – not enough places serve it – and the rice was filled with lots of lobster and little bits of deliciousness.

Finally our desserts – we got one of each option. Creme caramel with raspberry sorbet, pineapple and fresh berries, and green tea ice cream with azuki beans, fresh fruit, baby mochi and yuzu gelee.

Fushimi has three locations – this was the first, but they also have locations in Williamsburg and Staten Island. This special menu is being offered at all three locations, $80 for 10~ courses… a complete steal. They obviously have presentation down pat and while some courses were less to my tastes than others, overall, the food was above average to really, really freaking good. I wouldn’t hesitate to go and spend my own money on this menu, and the other customers around us seemed very happy with their food from the regular menu. The chef clearly spends a lot of time and thought on each course, and really coaxed a lot from each ingredient. It’s a little surprising for what seems like a place that caters to locals, a block away from the last stop on the R train… but truly delightful. I almost wish there was a location in my neighborhood – I’d certainly return sooner than I will (I’m at the other end of the R train).

All y’all locals with adventurous palates, I highly recommend you take a date here to wow them. Presentation alone is incredible, but add to that how tasty it is and you’ve got a winner.

Please note that while I received the above meal courtesy of the restaurant, I was under no obligation to post my opinion – positive or negative. I received no monetary compensation for the above post. This is my unbiased opinion.