James’ 35th Birthday Dinner at Kusakabe

22 Jan

For his last birthday James took the day off so we could hang out at the Exploratorium and eat sushi at Kusakabe.

As a work perk James gets free entry to the Exploratorium for him (+ guest), so we figured we’d go and see the exhibits that we missed during the Christmas party.

Fog machine!
IMG_20171220_112019 Behold the magnificent symmetrical faces of James! MVIMG_20171220_113002It was quiet for an hour and then a couple of school excursion groups arrived so we decided to head home for a pre-sushi nap.

It’s a loose tradition that we get sushi for James’ birthday so I booked the first seating at Kusakabe. While we waited for the chefs, James opened his present from the cats:
IMG_20171220_170439
He took a couple of seconds to figure out I hadn’t just given him $2 for his birthday.

I went with the wine pairing and James had the sake pairing (we tasted each other’s and I think mine was better – though his came in more exciting glasses). We both went with the regular omakase (instead of the grand), and ordered from the a la carte menu afterwards.

It was a long meal – I want to say three hours?

Zuke chutoro (soy sauce cured medium fatty tuna) – this was one of our favourites:
IMG_20171220_171848Hirame (konbu cured halibut topped with its own liver – is that even a thing you can guarantee?):
MVIMG_20171220_172236
Then Katsuo (smoked bonito with ponzu and daikon):
MVIMG_20171220_172553There was another fish but I don’t remember what it was, and then two pieces of sashimi (photographed here on a jaunty angle by James:
IMG_20171220_173602Then the chef’s assorted petit plats, which we could eat in any order:
IMG_20171220_174809I can’t remember what they were, but we agreed the oyster was the best, that the chip-looking thing was surprisingly tasty (I don’t know why but we thought it would be bland), and everything was amazing.

For this course we were pleased at the size comparison between my wine glass and James’ sake glass:
MVIMG_20171220_175932The next course was some kind of delicious soup – I think maybe oyster?
MVIMG_20171220_180126Our next two courses were blow-torched!
00092IMG_00092_BURST20171220181705_COVER Hokkyoku Iwana (arctic char salmon):

IMG_20171220_181449Followed by Kamasu (lightly seared Japanese barracuda):
IMG_20171220_182110Hotate (hokkaido scallop with sea urchin!):
IMG_20171220_182913I don’t remember what this was, but apparently I demolished it.
IMG_20171220_183729I think this was the point that the omakase ended and a la carte began. James got the wagyu (A5 grade Miyazaki Wagyu strip loin). The photo does it no favours but he liked it so much he made me order it as well and it was fantastic:
MVIMG_20171220_190534I ordered the Gyoku (fresh lobster omelette with organic egg) but we don’t have a picture of it – which is OK because it was the one thing that I wasn’t really that impressed by.

was impressed by the sea urchin!
IMG_20171220_191820The Toro Sushi (low temperature aged fatty tuna belly):
MVIMG_20171220_192505Kasugodai (bamboo leaf cured young red snapper) – I think the yellow stuff on top was dehydrated egg:
IMG_20171220_192510Nodo Guro (Japanese throat fish)
IMG_20171220_193858Meso Anago (sake braised young sea eel with yuzu kosho).
IMG_20171220_193841Zuwei Gani (Japanese snow crab with slow cooked quail egg):
MVIMG_20171220_191833I thiiiiink this was the Aori-Ika (low temperature aged big fin reef squid) that James ordered. I didn’t take notes and have been piecing this all together through photos, the menu, the itemized bill, and other people’s photos:
IMG_20171220_194705Shiro Ebi (baby white sweet shrimp with slow cooked quail egg):
MVIMG_20171220_194732Shirako (Hokkaido cod) – sooo silky, even though it kind of looks like a brain:
IMG_20171220_195237Amadai (Kyoto sweet snapper cured with ryushi konbu):
IMG_20171220_200131And finally, the tiny, adorable desserts! Creme brulee for me:
IMG_20171220_201050 And a yuzu and shiso-leaf sorbet for James (they actually comped this for his birthday, which was very sweet): IMG_20171220_201042It was all delicious! Even seeing the crazy high bill could not diminish our sushi glow. It helped that the sommelier kept us topped up on the final glass of our wine/sake pairings as we kept ordering our a la carte dishes. =D

So yeah, totally worth it as an occasional splurge. Maybe James has the right idea about omakase birthdays …

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