Why You Have to Try the Omakase Menu at Hiroshi

The Editors | August 21, 2019 | Food & Drink

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Hiroshi Kimura put in 28 years as a chef at his Yakiniku in Honolulu, popular with celebrities, before rising rents caused him to leave for the mainland. He settled in serene and leafy Los Altos just two years ago and offers an omakase menu (chef's choice) each night. Kimura specializes in Japanese wagyu beef (often served flecked with gold leaf), as well as seafood, all flown in fresh from Japan. One table made of 800-year-old wood from Japan is the setting for the sole nightly seating, a group of eight (popular with business clients), and is where the eight- to nine-course meal begins. Sake or Champagne in Kiriko glassware is followed by crab, lightly blanched scallops topped with caviar or tempura kisu, a mackerel-like fish. Next comes light meat dishes such as a katsu sando (one triangle of a wagyu sandwich on panko-coated white bread, deep-fried) or steak tartare, followed by preparations of wagyu steak. A noodle course such as sukiyaki or cold soba noodles are served to wind down, followed by green-tea ice cream and fruit for dessert. The total for food (from $575 per person) and drink (an extensive wine and sake list is available) typically runs $10,000 to $12,000 per evening. Reservations for groups of eight are requested at least six days in advance. A smaller party may book the entire restaurant. 328 Main St., Los Altos, 650.332.8332



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Photography by: WAGYU BEEF WITH GOLD LEAF PHOTO BY KEN MIURA