The Catbird Seat

I have gone to degustation dinners all over the world, most recently Toyo Eatery in Manila, which was amazing. This was the opposite. I felt like I was at a food factory. They churned out the dishes and stuck them in front of us and barely explained what they were from across the counter with a lot of noise competing with what they said. No atmosphere at all. The dishes were mediocre and not as creative as with other restaurants. Definitely not worth it. I did have a better experience at a sister restaurant, Bastion, but still not on par with any other tasting menu experiences.

Hands down the best dining experience I’ve ever had! Absolutely worth every penny.

It is funny how no other guests and reviewers have picked up that this a Japanese fusion restaurant. Connoisseurs well versed in Japanese cuisine might be harder to impress than the average guest. I give full points for the innovative menu and the innovative and well executed blend of new flavours and interpretations of Japanese cuisine. Most servings were delicious and/or interesting. The cooking skills and technique at work here are also impressive. The level is high by any international standard. The price level is about right but wine prices are ridiculously high. $78 for three glasses come on! That said, despite such fame and hype and when charging such prices, there were some mistakes: First off, the waiter did not know what wines were included in the wine pairing and did not call on the sommelier. The list of Japanese sake is very limited. The chefs’ presentation of the food is so quick and perfunctory that it is almost incomprehensible. Don’t tell me that the average guest knows what kombucha, dashi, nigiri, kabocha, kombu and chawanmushi is without any further explanation! Most people here have no idea what they are eating. Perhaps providing the menu before the night begins instead of after, would be a good idea if they do not have time to take adequate care of the presentation. One chef reluctantly admitted that the flavoured hollandaise sauce with the tempura shrimp had cream. I asked because that sauce had notes of dairy that has gone off, which means it’s many days old, and it’s gross. The eel was overcooked. A shame, and a sin. They do not use Japanese short grain rice for the sushi and the rice was overcooked. Thus, it lacked both the authentic sticky and firm consistency of sushi rice. It also fell apart when I attempted to eat it. This is startling considering all the seafood and fish they have flown in from around the world! Lastly, though not a mistake, I would have preferred fewer but more substantial dishes rather than 19 servings. Though it gives you a good trip around Japanese cuisine, it felt a little excessive and like kaiseki and omakase gone into overdrive. I am impressed, though, with the amount of work and dedication put into preparing that many servings and with such detail. Thumbs up.

Enjoyed the early 15 course tasting seating paired with wine. The staff could not have been more friendly and knowledgeable. We had the winter menu which included a lot of seafood dishes. The wine selections were terrific.

Tremendous, probably the best tasting menu in Nashville- if there's something better I don't know that it exists. Head chef has turned around the place tremendously in the last few years and older reviews should be taken in context of this changeover. Based on my last meal I'd place it in the league of one to two Michelin star restaurants. Food is best described as Japanese-inspired haute cuisine. Pacing of dishes is prompt but not rushed, staff are extremely courteous and attentive. A meal such as this makes dinner the main attraction and you won't be disappointed.