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I Didn’t Think It Could Get Better… And Then It Did

By Emma Barhydt

Chef Harry selecting which fish I would be eating that evening.

As an avid lover of East Asian culture and cuisine, I’d seen Omakase before on Youtube or in movies. While I was familiar with the overall concept of what Omakase was, I didn’t know the specifics. To me, Omakase was simply an elevated sushi experience. Which it is, but it is also so much more.

Omakase literally means “a meal of dishes selected by the chef,” but in a more experiential way, Omakase is a cultural enlightenment enjoyed through dining.

There are several “rules” for Omakase, beginning with how to eat your sushi. It is traditional to eat sashimi with your chopsticks and sushi with your fingers, to eat a piece of pickled ginger before and after each item you’re served as a palate cleanser, and all sushi is to be eaten in one bite.

Walking into Tsuki for Omakase I was led to their back room. Omakase is typically served at a special bar to watch your chef prepare everything you’re about to eat right in front of you. From the ice box to the plate, you get to see every movement your chef takes.

And many movements he does make. Chef Harry explained to me that for Omakase chefs, preparing the items you eat is an art form. It’s the chef’s discretion what and how to serve you, meaning that beyond the staples of rice and nigiri sauce, the fish selection, garnishes, and accoutrements are all decided by your chef.

Which is fine with me, I love chef selections. In fact, if I never ordered off a menu again I’d be thrilled. I was beyond excited to experience this culinary journey with Chef Harry as my guide. His focus was incredible, and the way he moved quickly, efficiently, and delicately let me know I was in good hands.

Thoughtfulness was in every aspect of my meal. The way the Omakase room is organized is to the benefit of the diner, so the chef is in full view at all times. You’re given a warm towel to wipe your hands as soon as you sit down, and later on a finger towel for after each dish. Your plate of ginger has the perfect amount, and you even have a place to rest your chopsticks (should you choose to use or need them) between dishes.

The way a traditional Omakase menu goes, explained Chef Harry, you begin with the lightest item and work your way up to the “big bang.” At Tsuki they do it a little differently, beginning with a bang, and alternating between light and heavy dishes in order to rest your palette, finally ending with another big bang.

Both because their Omakase items are always changing, and because I enjoyed 15 courses I’ll share only the beginning and the ending of my meal, but make no mistake– every item was expertly prepared, interesting and unique.

I began my meal with an Oyster Shooter. This isn’t the Oyster Shooter that’s on the menu. While the shooter still has oyster, of course, as well as uni, it was topped with salmon roe, ponzu sauce, yuzu foam, and lime zest. With many of the Omakase dishes, it’s the delicate preparation and subtle differences that change the entire profile of the dish. This was certainly the punch of flavor Chefy Harry spoke about and I was delighted.

The Omakase Oyster Shooter, oyster, uni, salmon roe, ponzu sauce, yuzu foam, and lime zest.

After the Oyster Shooter came the Toro Toast. Lightly toasted bread becomes the bed for a delightful abundance of Toro mixed with the Chef’s mix of salts and scallions, topped on one side with Salmon roe and on the other a heaped pile of freshly shaved truffle. The Toro Toast packed such an interesting and rich flavor, I was shocked at how much it tasted like I was eating meat rather than fish. Though the flavor was intense, the dish wasn’t heavy. The delicate crunch of the toast married perfectly with the soft toro.

The last two dishes brought my evening full circle.

The uni that was present in the Oyster Shooter at the beginning was also in the penultimate item. Japanese A5 Wagyu beef, given a quick torch, brushed lightly with nigiri sauce topped with uni and caviar, all in a piece of nori. Exquisite. The crunch of the nori is delectable against the softness of the Wagyu and uni. The sweet and briney flavor of the uni married perfectly with the rich and fatty Wagyu. The caviar was the bow on top of an expertly selected and wrapped gift.

The last item Chef Harry prepared for me also included toro; a Toro Hand Roll. This was the perfect note to end on. That soft toro works well with a crunch which Chef Harry made sure I experienced in multiple ways. The flavor was impeccable, ending with a dish that’s both rich and meaty but doesn’t leave you weighed down. The flavor is truly indescribably delicious, you just need to taste it for yourself.

The amount of thought and care that goes into each step of the preparation at Tsuki is unmatched. Each item has its perfect timing and temperature, and the Omakase chef is constantly working to make sure everything is served just so, Chef Harry explained. Even taking the few seconds to take a picture or a sip of wine takes time and changes the flavors, textures, and temperature.

It’s not just the preparation that makes Tsuki the best in Greenwich. They overnight fly in their fish mainly from Japan, but also from Spain or Mexico depending on what is at its peak freshness, in season, and the best quality. Chef Harry spoke about getting scallops in fresh from Hokkaido, that they are his favorite item and the first thing he tastes when the shipment comes in. They certainly were delicious.

Omakase is an art, a performance, a meal, and a lesson. Through Omakase you learn about Japanese culture, the co-mingling of flavors and textures, and you open yourself up to experiences you would have never tried if left with a menu. Go to Tsuki and let Chef Harry create for you a unique and beautiful culinary adventure.

The selection of fish et all I enjoyed for my meal.
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