miyake

i'm at a conference in portland (maine). today was a pre conference workshop, so i'm the only person i know in town, and it was a long day of talking to new people, so i took myself out to dinner alone. the hotel is a block from miyake. this was too much temptation to be rational and stay within my per diem. all of my other 'best meals' sorts of meals have been singular occasions at restaurants. i've been to miyake three times now over a couple of years and each time i put my meal into a superlative category.

i'd definitely go for the omakase if you've never been before, but i also prefer omakase when other people are there too, so you can talk about it as you eat it. this was the perfect combo of things for me, and a perfect solo meal.

i sat at the bar (should have sat on the side rather than in the front - would've been a better view, but i would've felt like i was crowding the only two others seated at the five-seat bar). it was pretty busy for a single server who was also trying to train a new server, but she was handling it pretty calmly.

started with the nigiri - in order of how i ate them (excuse lack of sophisticated sushi nomenclature): tai (i think?), dorado (again, i think - it has only been an hour since i ate these, but the flavors made me forget. i should take notes while it's explained), something from the hamachi family, king salmon, japanese sardine topped with scallion and ginger, toro. lots of different textures going on, subtly amazing flavors, perfect rice, just the right temperature and consistency and seasoning. this also came with a salmon avocado roll - so buttery rich. nom.

one special tonight was foie gras torchons, bruleed, with a caramelized onion marmalade, little rice cakes filled with something tasty, and a sesame paste. this sounds like a big mess of things, but it all meshed perfectly. lots of flavors, great balance of temperatures, super-rich, and just the right amount of it that i didn't feel overwhelmed by it (it's probably enough for two to share, but both halves of that couple would probably be a little bitter that they had to give some of the goodness to the other). this was listed as an appetizer, but the kitchen recommended i have it after my nigiri due to the richness, which made total sense. chef masa and chef karl (i think that's what his embroidered name was on his shirt, anyway) both asked me how it was and i made gibberish sounds of adoration.

i had an unagi nigiri for dessert after watching it get served a couple of times and deciding i had to have one. it was just right.