It’s Restaurant Club time again and this month we headed to the Ritz-Carlton to check out Taikun.
‘Taikun fuses the finest grade of sushi with authentic ingredients, sophisticated presentation and legendary Ritz-Carlton service.’ How exciting! First point of order: I’m digging the menu at Taikun. Short, sweet and to the point.
We started with some edamame and miso soup. It was a struggle to share…yum!
The group had just about every maki, sashimi and nigiri sushi combination possible. Makis included the Golden Scallop (crab cucumber, Japanese Mayo with Yuzo Tobico,) the Philadelphia (smoked salmon, cream cheese, cucumber, wasabi tobiko, kiwi sauce) and the sweet yam tempura with avocado. The sushi and sashimi featured Tako, Yellow Fin Tuna, Red Snapper, Tiger Prawn, Octopus and Wagyu beef just to name a few.
The fish was absolutely melt-in-your-mouthable and everything else was lovely. Discussion essentially stopped as soon as the food appeared. That’s usually a pretty good tell on the quality of the dishes.
One of the coolest things at Taikun is the fresh wasabi that’s prepared tableside. It was outstanding.
As was dessert. We had the assorted Mocchi ice cream, coconut creme brulee and a classic favorite, vanilla ice cream. I adored the Mocchi ice cream but some of the other ladies had problems with the consistency.
The food was all spectacular and the only negative thing that can be said was the service. We did wait quite a while between courses. In the case of the first and the second, more than 45 minutes. Of course, we didn’t mind so much because of the great company!