The rise of cosmopolitanism brought dinners an unparalleled decadence that resulted in a blend of unfamiliar flavors and ingredients new to modern society. The sushi menu is an ideal representation of combining French techniques together with Japanese sensibility. Mihoko’s shrimp ceviche roll with uni, cilantro, and avocado or the Wagyu tartar pressed sushi with pea shoots and shoyu vinaigrette along with the barbequed eel, foie gras, and cucumber fish roll are symbolic of the rue balance between culture and cuisine.
Mihoko’s 21 Grams offers an a la carte menu as well as an amazing Four-Course Chef’s Tasting Tour ($95) that takes dinners on a culinary journey through Franco-Japanese cuisine. Also offered with sake and wine pairings, the Chef’s tour allows diners to select four items starting with an appetizer, a fish course, meat course, and lastly a dessert. Between courses a complimentary small plate is brought to help cleanse the diner’s palate. Each unique offering adds to the overall sense of delightful decadence and indulgence but we won’t give away what they are. The surprise was half the fun, you’ll have to trust our judgment on how absolutely delicious and stunningly plated they were.
If you choose the Four-Course Chef’s Tasting Tour we suggest the following:
Broiled Aji: crispy rice, white miso, and brown butter sabayon
Mihoko’s Garden: upstate varietals, goat cheese, and black truffle
Maine Lobster Cocotte: apricot, almond, lemon verbena, corn, and manila clams
King Salmon Riviera: panisse, rainbow Swiss chard, and grenobloise
Suckling Pig: three cuts of pork (tenderloin, shoulder, and belly), ratatouille stuffed squash blossoms, and black olives
Colorado Lamb: squash “petit farcis,” lemon thyme, and wild allium
Meyer Lemon Chiboust: biscuit, grapefruit sorbet, and grapefruit gelée
Pistachio Parfait: fresh strawberry, pistachio cake, and yogurt ice cream
Mihoko’s cocktail menu also has a variety of interesting fusion cocktails made using ingredients that are hard to come by at other restaurants around the city. We loved the Lautrec Royal mixed with umeshu, lemon, pear, vodka, champagne, and black lime as well as the Pacific Overture a cocktail made with apricot brandy, yuzu, Japanese single malt, and calvados served on the rocks.