1. Kobe Filet Mignon Tartar w/ Ginger + Scallion sauce

Sawa is a specialist in obtaining the best ingredients. This kobe was unlike most I’ve eaten - it wasn exceedingly tender without being fatty. Even better, it had a nice bite that yielded the right amount of fattiness. The best parallel I can draw is comparing your average American chicken to a Bresse chicken from France. Absolutely delicious - I had another one at the end of the meal. Excellent.

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The San Francisco Fish Company in the Ferry Building is a confounding place. Despite its glamorous location and higher prices, the usual assortment of fish and shellfish leaves much to be desired - the "previously frozen" label all too hard to ignore. But every once in awhile they have a treat.

Yesterday, I was buying an excellent Heritage chicken (a write-up will be forthcoming) from Prather Ranch when serendipity must have led me across the hall into the fish store. I usually bypass it without a hint of feeling guilty about what I may have missed.

I walked in and immediately noticed the fresh Santa Barbara sea urchin sitting in the counter. Was I feeling lucky?

The Specimen

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Kiss has been on the to-do list ever since i first read about it on Chez Pim. There's really no excuse for the wait - it was a 10 minute walk from my old apartment and it's only a 30 minute walk from my new place. It was time to catch up w/ some friends and finally cross this off the to-do list.

I was pleasantly surprised by the interior - I pictured a slightly dark sliver of a bar somewhere in Japan-town. Instead, it's quite a bright (yet tiny) cube. If you're feeling claustrophobic, just hit the bathroom - it's quite spacious in there.

1. Sourdough Ice Cream - wild arctic char roe, blueberries, red mustard
Very creamy ice cream - slight sour note followed by a creamy saltiness thanks to the roe. Meanwhile, the blueberry’s acid and the sharp mustard leaves cut it. Wonderful texture as it turns from creamy to the popping roe. Excellent.