While planning our mini reunion weekend, we decided to go all-out and hire Chef Chris Kajioka of
Senia for a private dinner on our final night.
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| Senia Reserve Caviar, Salted Maple Butter, Lemon Chive Waffles |
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| Hokkaido Uni Brioche |
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| King Crab Warmed in Butter, Pepper Finadene |
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| Slow Roasted King Crab, Hokkaido Uni Panade |
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| Sweet Corn Agnolotti, Black Truffle, Pickled Onion |
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| Amadai, Ginger Relish, Amadia Bone Broth |
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| Wagyu Short Rib "Sukiyaki," Egg Yolk, Pickles |
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| "Harbison," Berbere, Pineapple |
Dinner was FABULOUS! I honestly would've been happy eating the first course for the entire meal, but each course was just phenomenal. The Hokkaido Uni Brioche was sublime, and the Wagyu was just melt-in-your-mouth good. I loved the Agnolotti, and the King Crab dishes were really good too.
It was my first time having Amadai, and I really enjoyed the delicate flavor of the fish (you can even eat the scales!). The dessert was simple, yet sophisticated, and I liked that it had just enough sweetness.
One of my friends, who has traveled all around the world and eaten at some of the best restaurants, ranked the private dinner experience as one of her top five favorites.
Another friend, who is not a very adventurous eater, thought the experience was fantastic as well. It was her first time trying caviar, uni, and truffles!
The team was superb and engaging, and we had the absolute best time!
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