The rundown. (1) Salmon Tataki. Sesame-crusted salmon sashimi, roasted pineapple, pickled red radish, ginger garlic sauce. (2) Uni Udon. Fresh uni, shrimp, onion, fresh mushrooms, nori crumbs, scallions, uni cream sauce. (3) Chicken Teriyaki. Fresh mesclun greens, grilled chicken thigh, cherry tomatoes, pickled carrots, red radish, sesame and chicken skin furikake, miso vinaigrette dressing. (4) Buta Kakuni Udon. Slow roasted pork belly, seasonal vegetables, kakuni jus. And (5) Gyudon. Sous-vide beef short plate, fresh mushrooms, onion, fresh shallots, fresh egg, and house tare.
Whoever came up with Ooma and Bad Bird obviously jumped out from the pages of Food Wars itself. The flavors are fascinatingly complex, literally they hit you every which way, and they are just so, so good, divine, even. I feel full, but also left wanting, for more. Not my first time at Ooma btw, I was here last year, but definitely my first time really engaging their flavors. I don't know what the hell my palate was doing last year that I didn't notice how good this place was the first time, but I'll definitely be back here next week.
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