Neo HTX

Heard a lot about Neo's Omakase.

It's kinda unique, the dinner is inside a boutique transformed from a townhouse, a beautiful one.  They sell nice clothes then you see the drying fridge.

Hooray for us though, we walk thru the doors and are greeted with a glass of wine.  

Cheers, Snoopy!

Fish that will be feature tonight.

This is Pastry Guyere, it is topped with Winter Truffle.  This is what I called the Super Cheesy Love.  

Scallop crude with almond milk, cucumber and a bit of mustard, scallop from Hokkaido. 

For the following courses, they served Junmai Sake - I'm not sophisticated enough on the topic, I'm just going to say, it goes down smooth and light bodied.

Next up: Madai that has been aged for 2 weeks.

Kingfish with yuzu vinaigrette - I'm telling you, give me that vinaigrette, I'll put it on everything. 

Their play on Lox on Bagel - it has sour cream powder and chive on top of salmon.  That does taste a little like lox on bagels.  Just didn't have the bread.

Sea perch with caramel fish sauce, it's sweeter than I thought.

King Mackerel  with XO sauce - it was quite fragile but full of flavors. 

Blue Fin Tuna with freeze dried strawberry and strawberry sefredo.  That's pretty unique, I never had freeze dried strawberry in sushi mix before.

Tuna aged 15 days with Black Garlic mole' on top.  I would say out of all of them so far, this has the best flavor. 

Blue Fine cooked with White Oak Charcoal & Tamari on top.

This is King Crab with Yuzu emulsion - this one is a LOVE.  Wish they make more like these, the flavors are just off the chart.

Then we have Wagyu with mushroom butter - also very good flavor in the mix.

This is Unagi broke it down in house with Japanese Mint

Steam monk fish with its liver

Himalaya morel sausage and jus with lamb and butter.  Super flavorful, definitely different and reminded me of dishes with a hint of Portugal 

For the add-ons: I got a pice of A5 Wagyu from Miyazaki with Black Summer Truffle - gimme gimme.

Sorbet done in-house, Shiso Oil & Lime - churned in house, and super fluffy.

Bon Bon done with Mostly Chocolate - it's savory inside.  

Chocolate with chocolate shavings & Kefir Lime topped by dehydrated morel.  This is definitely a unique dessert.  It has a lot of chocolate, but not super sweet at all.

Another add on: it is freeze dried banana with ice cream and caviar.  The banana delivers a very good surprise.  I'm not exactly sure how the caviar adds to it, but it's neat and different and doesn't taste bad.  The ice cream is done by Underground Creamery.

As there are more and more Omakase in town, and it's now a trend, even Uchi is jumping into the game.  Mind you, they already have a Omakase on the menu.  But it is fun nonetheless.  I appreciate the chef's creativeness expressed thru food.  I'm not quite on their humor level like I am with couple other ones I've been to, but that's ok. You make friends with the neighbors very quickly. 

Overall the experience is $225 per person before tip and add-ons.  They do have specific instructions for when you arrive, where to park and what not.  There's only 8 seats so if you could get in, count yourself lucky.

My tip about trying to get in, follow their instagram account.  Go sign up as soon as they announce dates.  Sign up for multiple dates.  Also check back for any last minute cancelations.  Their staff are kind and courteous.  

Neo HTX

https://www.instagram.com/neohtx/