AKA Bistro patrons are offered a range of prices while leaving the choice of dishes to the chef when ordering Omakase まかせ .
Open for less than a month, AKA Bistro already has regulars who order Omakase まかせ . Chef Chung has developed a following that continues to grow in numbers.
The menu changes daily depending on availability of the most fresh seasonal ingredients.
Here are a few examples, some on the menu, some not:
Hamachi sashimi with creamy ginger vinaigrette,
yuzu pineapple and sea grape.
Kindai O Toro with miso mignonette,
pickled mustard seeds and caviar.
pickled mustard seeds and caviar.
Razor Clam Ceviche with tomato,
orange and jalapeno.
Hawaiian Poke (yellow fin tuna) with sweet onions,
ginger and pickled mung beans.
Scottish Salmon with ginger, Hakka soybean viniagrette,
chives and micro cilantro.
Taragai (Japanese Penshell) Ceviche
with Kiwi cucumber, Aji Amarillo and Celery.
Desert:
this menu changes too.
Lychee pâtes de fruits
(these delicious little fruit jellies are sometimes served as an accompaniment to desert
...and sometimes they just disappear when the pastry chef isn't looking.)
Rosemary poached pear with rosemary sabayon
(served with vanilla ice cream)
Vanilla crème brûlée with fresh fruit
(photographed with kiwi and strawberries)
Chocolate mouse with cocoa nibs,
fresh rasperries and whipped cream.
Almond Financier
Carmelized brioche with strawberry sauce
and carmelized yuzu.
Apple tart with vanilla ice cream.
(This one prepared for a celebrating guest)
The terrace is nearly full as full as the dining room
on this warm evening early April 2010.
Tell Chris and Christian that you saw them here
and that we highly recommend Omakase おまかせ.
