The 50 Best Restaurants 2012: A Closer Look
For six of the restaurants on our 2012 list, we go a step further by showing you what makes them outstanding. Check out all of our 50 Best Restaurants 2012 coverage.
Each bite from Tim Cushman’s elaborate contemporary-Japanese menu—every painstakingly calibrated micro sea bean or watermelon pearl that garnishes the fresh slices of sashimi and nigiri—warrants a moment of silent appreciation. So, then: Shhhh.
Order the $175-per-person omakase, and your meal might look a little something like this (one plate at a time, of course).
All photos by Bruce Peterson / Styling by Kara Butterfield
|1. Kumamoto oyster with watermelon pearls and cucumber mignonette|
|2. Hamachi with spicy banana-pepper mousse|
|3. Wild Ivory King salmon with lemongrass-curry sauce, toasted garlic, and sesame|
|4. Warm eel with Thai basil, kabayaki, and fresh Kyoto sansho|
|5. Kinmedai with ume vinaigrette and shiso|
|6. “Legs and Eggs,” petite Maine lobster legs with white-sturgeon caviar and tomalley aioli|
|7. Squid with uni butter, uni powder, micro sea beans, and shiso|
|8. Wild bluefin tuna with “Republic of Georgia” herb sauce|
|9. Salmon with Vietnamese dashi caramel and spicy rau ram salsa|
|10. Shima aji and Santa Barbara sea urchin with ceviche vinaigrette and cilantro|
|11. Sea bass with spicy cucumber vinaigrette, avocado, benitade, and cilantro|
|12. Tasmanian ocean trout with smoked salmon roe, wasabi vinaigrette, and cucumber bloom|
|13. Shiso-leaf tempura with grilled lobster, charred tomato,and ponzu aioli|
|14. Mushroom sashimi with rosemary-garlic oil, sesame froth, and homemade soy sauce|
|15. Seared petite Wagyu strip loin with bone-marrow chawanmushi and toasted-garlic sake-soy sauce|
|16. Miso-marinated Delice de Bourgogne cheese (paired with Harpoon Rye IPA)|
|17. Foie-gras nigiri with balsamic-chocolate kabayaki, raisin-cocoa pulp, and a sip of eight-year-aged sake|
|18. Chocolates (three varieties): Salted hojicha caramel; pomegranate, rosewater, and elderflower; and yuzu kosho, gianduja, and sesame brittle|