Take my word… it was good. Tonight, K, I and a couple of friends decided (I persuaded them) to visit Bamboo Sushi. It was written up in GQ as Alan Richman’s Five Best Dishes of the Year and the Alaskan black cod with smoked soy and roasted garlic that was on Alan’s list was a treat. As a backup, I ordered it with a side of truffle potatoes. This ended up being an excellent compliment. The cod was covered in a fatty crisp shell that was submerged in a syrup of soy. It had an excellent balance of saltiness, sweetness and a thickness that usually butter (which isn’t in the dish) can only provide. It was that AMAZING. We also enjoyed the daily selection of oysters, agedashi tofu, their sushi rolls—especially the 310—and for dessert the kasutera and the chocolate egg rolls.

Bamboo also has a prime selection of polished sakes. Their reserve contains a selection of sakes that range from seventy to thirty-five percent polish. They also serve their sake using a waterfall technique. If you’re not familiar, this is a technique that involves a masu box and an over pour of sake. You basically, in the case of Bamboo, set a shot glass into the masu box and continue a pour until the sake falls over the glass’s edge. It’s neat. And its “cool factor” most likely caused us to order a shit load of it. I can’t remember all of the types we had, but I remember at least ordering kurosawa, well of wisdom,  and cabin in the snow and enjoying them all. We had a great time and I recommend you try everything on the menu.