Every time I ask anyone if they have been to Momotaro, I get the same reaction: Make a reservation, go as soon as you can. I don’t take culinary dares lightly so a reservation was procured and a month later, our table was ready.
They were so right.
And you know who else was right? Our server. Thank goodness for her expert guidance because the Momotaro menu is extensive. We pointed out a few things we knew we wanted (raw tuna anything, short ribs) but for the most part, we opted for more of an omakase approach: respectfully leaving to another to decide what’s best (i.e. the faroe islands salmon, the bbq eel rice, and heaven help me if that piece of squid nigiri wasn’t the best thing on earth).
Everything last detail of Momotaro is meticulous, from the plating to the decor to how they prepare the food. There are several kitchens: one for wood-fired dishes, and the sushi bar that is the centerpiece of the dining room, letting you see the chefs at work. The hallway to the restroom features a mural with close to a million ink strokes. And back to the food- if serving steak on it’s own personal grill atop a banana leaf isn’t detail oriented, I don’t know what is.
Let’s just say this wagyu striploin officially made me someone who enjoys red meat. Cooked to perfection, just under the medium rare we requested, allowing for it to cook just a teeny bit further on the charcoal grill it arrived on.
Beyond being one of the best meals we have ever eaten, the entire evening was an experience and really, a whole lot of fun. It wasn’t a special occasion but by the time we left (2+ hours later!) it felt like it had been.
