Date: May 7, 2006
Location: 689 Mission Street
Corkage: $20
Cost: $160 including tax for party of two
Phone: 415.284.4040

Suggested by the young lady I was dining with, decided to give this place a shot. Called earlier during the week and we were able to get a 9:00pm reservation on Sunday night. Other than the fact that it's owned by Hiro Sone and Lissa Doumani of Terra in St. Helena, I didn't know much about this place. Went on-line to check out the menu had me eagerly waiting for this evening.

The restaurant is located inside the St. Regis hotel, the front entrance is not located on Mission, so we did a few laps around the area and called for direction. Valet parking, walked into the lobby with the restaurant just right around the corner. We were promptly seated after checking in with the hostess and handed off the two bottles of Champagne I had brought for the evening.

Presented with the menu and the wine list there were so many interesting dishes we both wanted to try, got us to wonder if a tasting menu would be possible as it's not listed on the menu. As the waiter introduced himself and mentioned a few additional item to the menu, Jane asked if the chef can put together a tasting menu. Question answered and we decided to go with a seven course menu with two item request.

Sommelier then brought us two champagne flutes each, the intention was to pair both with each dish to see which work the best. 1996 Billecart-Salmon Cuvee Elizabeth Brut Rose and 1985 Charles Heidsieck Charlie Brut were the selection for the night.

The first course was presented on a large square plate with four smaller ones within containing four sashimi items. A bright red piece of Tuna Zuke on the bottom left corner, Crudo of Sea Bream with Sea Grapes, Meyer Lemon and Organic Extra Virgin Leccino Olive Oil on the top left corner, “Ceviche” of California Halibut with Bird’s Eye Chili, Radish and Yuzu on the top right corner, and the first of our two request item on the bottom right corner, “Lissa’s Staff Meal” Cuttlefish Noodles Tossed with Sea Urchin, Quail Eggs, Wasabi and Soy Sauce. Each of these little treats were as fresh as they come, unique, delicate and exquisite.

The second course was one of the additions on the menu for the night, Chilled Pea Soup with Koroke of Ham. Nice contrast and balance between the sweet flavor of pea soup and the salty ham in the koroke.

To our delight, the third course was the other of our request item, Japanese Egg Custard “Chawan Mushi” with Maine Lobster, Sea Urchin and Mitsuba Sauce. Chawan Mushi is one of my favorite traditional hot Japanese dishes, but unfortunately this is not an often prepared item in most of the Japanese restaurants in United States. If you've not tried this dish before, seek it out, may not be for everyone, but won't know until you try. This dish was steamed to perfection served in a Japanese tea cup. The silky smooth texture is the hallmark of this dish, one mis-step in temperature control will destroy this creation.

Foie Gras Tortelloni in Game Broth with Shimeji and Bloomsdale Spinach was the fourth course. An amazing rich dish where one Tortelloni was just the right serving amount. It is with this course that I being to realize the cooking temperature at this restaurant is impeccable. The two dishes to follow further proves the point.

Broiled Sake Marinated Alaskan Black Cod In Shiso Broth was next. The theme continues, exquisite and delicate flavors cooked to perfection. As I use my fork to cut the fish, each piece comes off cleanly, bouncy texture speaks to the freshness and perfect temperature.

Last but not least, we were presented with Grilled “Wagyu” Beef Strip Loin with Green Pea Risotto as our last main course. A steak course I actually enjoys in a restaurant, rarity these days. Well seasoned yet preserving it's natural flavor and sweetness.

Rather than doing a dessert for our seventh and final course, we went with a cheese plate instead. Don't exactly recall the selections, but the presentation, plating and flavor are again all wonderful.

While presenting the cheese plate, the waiter took an interest of what Jane and I do for living, as he heard parts of our conversation during dinner and figured us to be in the restaurant industry. We had a nice little conversation and introduced ourselves. Service along with everything else has been just great.

In the end, when our waiter Shawn brought us the check, we were told that an industry discount has been applied to our bill (thanks to Jane) and our corkage fee for two bottles were also taken care of. Very unexpected and a wonderful gesture.

If I had to pick between Terra and Ame, I would chose Ame hands down everytime. I like the Japanese flare of Ame, as Jane put it, "clean food". This is a great find, replaced the missing hole created by the closing of Budo. Although a much further drive for me, but definitely worth the trip. Top notch!