Kome Sushi Kitchen Awards

Kome Sushi Kitchen Restaurant Review:

Takehiro (Také) and Kayo Asazu opened Komé Sushi Kitchen to offer the home-style cooking of their native Japan. Dinner is presented izakaya (essentially Japanese tapas) style. Tako-wasa presents small bits of raw octopus tentacles blended with wasabi, and delicately topped with a raw quail egg. Whisking the tiny egg into the small bowl creates a surprisingly rich decadence. Octopus dumplings (takoyaki) are a must-try. And the chicken kara-age proves that fried chicken is clearly a universal language. Komé, which is the Japanese name for rice, also serves quality sushi at reasonable prices. And do save room for a piece of cheesecake made with saké kasu, the byproduct of saké production. The wood-crafted restaurant is humble yet refined. Longtime friends of the Asazus came from Japan to transform the average room into a cozy, modernist treat. Service is attentive and can be quick, so let the staff know if you want to take your time.