NSFW: Daily Specials at Tei-An

So everybody likes sushi these days. Thankfully, most who make this claim have ventured past their favorite gimmicky rolls and have become fans of Nigirizushi and Sashimi. For those interested in delving further, we are lucky to have chefs like Teiichi Sakurai – only too happy to guide the way. While chatting up "Teach" last week at Tei-An he interjects with glee: "Are you hungry? I have something for you." He knows I am as adventurous as they come – and he didn't disappoint.

Menu

I was soon introduced to my first course, a squirming baby octopus (tako) contained in a net bag. My friend Scott looked up from his Yamazaki and said – "Uh, cool – are you going to eat that?" "I guess so!"

My delicious little friend returned "prepared" in a small tagine, along with a hot stone. I was meant to enjoy some raw and some ishiyaki style.

Tako_01

Tako_02

Tako_03 Scott

Once I could get the tako to let go of my finger and get it on the rock, I was in business! Acquired taste? Definitely, but I found both preparations sublime. Mansion Somme Scott Barber was a good sport and enjoyed a bite – then went back to finding a nice white from Yosuke's nicely chosen wine list to go with our next course: Hokkaido Sea Urchin, 4 Ways.

Uni_01 Uni_02

Uni is absolutely one of my favorite things – and the product from Hokkaido Island is among the most prized. This dish was decadent and heavenly.

Scallop Next up: Taira Scallops… just beautiful. Each night Sakurai-San offers a number of uniquely Japanese specials, along with the menu of soba dishes that have earned him national recognition. One can eat dishes as accessible as the clever and luxurious Soba Carbonara – or venture through the ritual of soba (hot or cold) – or experience Japanese tradition and craft with an omakase meal by Teiichi. You simply can't go wrong.

(for more on Tei-An's soba dishes click here.)