- Matthew Schniper
What’s great about that fresh list: lesser-seen nigiri items like geoduck ($8.95), monkfish liver paté ($7.95), opaleye ($4.95) and crescent sweetlip ($4.95), plus king salmon poke ($11.95). The opaleye and sweetlip are both mild, delicate fish, simple and elegant. The geoduck, a burrowing, saltwater clam, chews expectedly a little tough with a hint of brine, but it’s a treat. A soy dressing mutes the soft salmon a little on the poke salad, freshened by zesty sprouts. The real king of the meal is the foie gras-like monkfish liver, a tart, pungent, organ-meat experience of soft fat, here balanced by the endive-like, faintly bitter crunch of purple orchid petals and salty fish roe garnish.