Cuisine:

• Others
• Japanese
• Sushi bar

Tomo Description:
Chef Tomohiro Naito, an alumnus of Nobu, has worked the ropes from this tiny (maybe 30 seats) restaurant to draw patrons that are justifiably loyal and passionate. While a seat at the sushi bar will reward with ably presented, pristine sushi, we look to Naito's unique flair with simple dishes. "I don't like cooked lobster," he says while discussing his live Maine lobster, a pair of thin translucent slices that need no embellishment. Two pieces of slow-cooked pork belly in a thick dashi gravy are surprisingly filling; moist and tender, they yield at the sight of the chopsticks. Lamb chops as either an appetizer or main dish are served medium and dusted with "sanshow" powder, giving them a very slight zing. An artist, Tomo's wife, Kimiko Nishimura, prepares the desserts. We've enjoyed the chocolate plant, a chocolate mousse base that grows a mint sprig and is presented in a small clay pot. The very eggy bread pudding seems almost custard-like with warm and cold sensations adding to the delight. Rich yet light, it's topped with spun sugar. A good range of cold sakés comes in sizes appropriate for the solo diner, while others are in larger bottles. The wine list is a real disappointment, not at all supportive of this restaurant.


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