I heard it from the ever-reliable Tiger-san: Sushi Tengu and Kakinoki are teaming up for a once-in-a-lifetime culinary collaboration. These are two gastronomic titans in their own right—so of course, I had to be there. What follows is my dramatic retelling of this delicious evening.
Venue: Sushi Tengu. My wife and I were seated at a cozy table for four, opposite a young couple who confessed they came based on a hot tip from a trendy Instagrammer. Food-loving souls attract one another—we clicked, chatted, and laughed between bites.
We were barely five minutes early when the server asked for our drink order. Naturally, I surrendered to a beer. Time waits for no man—and neither does my thirst!
Behold, today’s decadent menu:
First Course: Wild boar and nut mousse in a charming puppy-shaped wafer shell. A signature Kakinoki trick—cute on the outside, bold on the palate.
Second Course: Squid sushi from Sushi Tengu. Forget soy sauce—salt and sudachi citrus bring this dish to life. Tengu’s strength lies in pre-seasoned perfection.
Third Course: Soup of dreams—with shirako tofu, grilled tilefish, and fuki. A kick of black pepper seals the flavor deal.
Then came the Amaebi sushi, sweet shrimp straight from Mikuni. Heavenly.
Bamboo shoots & bracken tartare topped with yam puree and salmon roe. Presented wrapped in film, which you remove for a culinary reveal. Innovative and thrilling.
Tuna sushi (lean cut)—classic, clean, confident.
Salt-grilled cherry trout with yomogi sauce and seaweed topping (sugamo). Even the neighboring table declared it their favorite of the night. My wife? She was on the hunt for the duck. But shhh…
Fatty tuna sushi (Toro) followed the lean—perfect sequencing, exquisite taste.
Steamed black mozuku seaweed with ivory shell in liver sauce. Looks like dark chawanmushi, tastes like heaven. Generously loaded with shellfish surprises.
Two types of chimaki (bamboo-wrapped sushi): Salmon and flounder. Couldn’t read the kanji at first, but flavor spoke for itself.
Heart-shaped senbei with kelp-cured sea bream and miso vinegar sauce. Adorable and addictive.
Firefly squid and lotus root mochi: Crunch and chew in perfect harmony.
Roast Wakasa beef in curry sauce. Yes, you read that right. Sushi meets curry. With mustard. Kakinoki-san went bold—and it paid off.
Grilled grunt fish (Isaki): A smoky, satisfying side-act.
Mini Rice Bowl #1: Spanish mackerel and wasabi greens in a delicate jelly.
Mini Rice Bowl #2: Displayed in a dramatic sushi tub first. My wife saw it and panicked—”I can’t eat that all!” Spoiler: she did. It tasted like toro-taku heaven.
Dessert by CHARLIE MARGUERITE: Strawberry and white bean mousse in a gleaming jelly. A white bean rose topping steals the show.
Every dish, a triumph.
As we left, I jokingly asked Kakinoki-san why there was no smoked dish tonight. He smiled and said, “Come to the restaurant for that!” Fair enough. Not his kitchen, after all.
And we did bring home some goodies: three delicate, not-too-sweet ohagi from CHARLIE MARGUERITE. A gift worthy of any occasion.
Fin.
“One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Woolf
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