Hiroshi

Iam God let's team mate

It is best Kobe beef on 1st Street

I had dinner plans at Hiroshi, but I was also on the worst day of my flu. This wasn't just any dinner though, this was a semi-secret wagyu dinner with a private dining room concept - one seating a day, for a party of eight.

There was minimal information about the restaurant online, which added to the allure. The thought of missing this dinner was beyond tragic, so I eked out the small amount of energy I had and stuck to plan. Whether I was being responsible to my fellow diners was another matter...

When I entered the dining room, I knew I made the right choice. From the stunning dining table made from an 800-year-old Japanese keyaki tree, to the hand cut crystal collection, and the oxygen water infuser, it was clear that this would be a fine dining experience. Chef Hiroshi Kimura came from Kobe, Japan, home to the finest kobe strain of wagyu.

The wine menu was short but impressive, with the likes of Screaming Eagle, Fairchild, and Schrader. We went for a magnum of Fairchild G. III Cabernet Sauvignon 2012. This was disappointing, as it didn't open up and could have benefited from more cellar time. The cold sake the GM chose for the first course was wonderful - delicate and clean. The plum wine we enjoyed with dessert was also good. Too bad about the cab!

The first four courses were heavy appetizers. I especially loved the tartare and panko fried wagyu. Next, the GM brought out a tray of raw A5 wagyu (the highest quality) for us to appreciate prior to cooking.

For the main, we had individual Japanese charcoal grills. We were presented with medium-rare wagyu steak sprinkled with gold flakes, large white asparagus, housemade truffle salt, and ponzu dipping sauce. We were instructed to use our grill to heat up the steak as needed.

The wagyu was absolutely delicious - on par with what I had at Kyoto's finest. The truffle salt was a nice compliment if used delicately, otherwise it was overpowering.

The last savory course was the chef's personal favorite - yakiniku (grilled) steak over rice and wakame (seaweed soup). The light and simple soup stole the show for me, despite how great the marinated thin steak was.

Dessert was surprisingly American - vanilla ice cream, strawberry, and pistachios. It was good, but not the same level as the other courses and didn't fit with the rest of the menu.

Service was where the dining experience lacked a bit. The GM and servers were very nice but not polished. Certainly not three Michelin polished, which wasn't too much to expect given a price tag comparable to Saison in SF. Not all the courses were described, and there was general unfamiliarity with the menu. Timing was a tad on the longer side, but not bothersome. As the restaurant is new, I don't doubt the service will improve over time.

I would recommend Hiroshi for a special occasion, with seven of your fine-dining friends. The price is quite steep for what it was, but worth trying if you can. They do accommodate vegetarians and vegans too!

The next morning, I had no fever and had noticeably more energy. Was it the waygu or just coincidence? Well I'll take a waygu remedy any day.

Great places