Vintage Cave Club

This post is for the sushi counter at the Vintage Cave Club. While I have dined on the French / Japanese tasting menu side of the restaurant as well, this particular visit was to try the newer omakase sushi offering.

Here are the dishes I had for dinner on September 8, 2018:

“Cream Cheese Caviar”

Mirugai - Geoduck with tosa jelly

Kegani - Horsehair crab from Hokkaido

Marbled flounder from Miyagi, Longtooth grouper from Toyama, Bluefin medium fatty tuna

Amadai - Tilefish from Tokyo

Yara Ika - Spear squid from Tottori with shiso leaf

Shiro Ebi - White shrimp from Toyama

Kuromutsu - Gnome fish from Kanagawa

Managatsuo - Grilled silver pomfret from Yamaguchi with ginger and finger lime

Maguro Akami - Lean portion of bluefin tuna

Maguro Chutoro - Medium fatty portion of bluefin tuna

Kohada - Gizzard shad from Saga with nori and shiso

Aji - Horse mackerel from Kogashima

Madako & Kura Awabi - Octopus from Chiba, Black abalone from Tokushima

Kurama Ebi - Tiger prawn from Okinawa

Maguro Otoro - Fatty portion of bluefin tuna from Nagasaki

Uni - Sea urchin from Hokkaido

Ikura - Salmon roe from Hokkaido

Madai Agedashi - Deep fried seabream from Ehime in broth

Unagi - Freshwater eel from Japan

Anago - Saltwater eel from Japan

Torotaku - Fatty tuna and pickled daikon

Miso soup - Red miso with crab

Shizuoka melon & Egg pudding

Rock candy