Getting schooled on fresh fish

Miso and unagi

Soup: A traditional starter that can be a subtle peephole into the ingenuity of the bar. The fish stock is mixed with scallions and the traditional seaweed and tofu, but the enoki mushrooms are abundant giving the bowl a little more depth, tantalizing the palate for the parade of flavors to come.

Damage: $3.50

Dish: I usually save the unagi for dessert– the sweet flavor of the cooked eel topped with thick hoisin is a powerful blend of flavors that deserves to be the send off from a great meal; but it was balanced perfectly by the soup validating the exception to my rule.

Damage: $5.50 for two pieces