Best Japanese Restaurant in Brooklyn: Omakase Tasting Menu @ Zenkichi Williamsburg

If you are searching for authenticity, a little piece of Tokyo is available right in the trendy city of Williamsburg Brooklyn. The food and atmosphere at Zenkichi is so fresh and artfully prepared, I am sure the presentation will impress your date for the night. Like they do in Japan, each table is enclosed in it's own isolated room with little curtains so that the diners can enjoy a bit of privacy. Allan and I enjoyed the most romantic dinner, until we got into a fight and ruined the vibe haha. The Zen Japanese aesthetic didn't tame our moods but, we made up and the food was fantastic so it was all good homies. I suggest you take your lover here after a fight rather than fighting during the meal. Also, this aint your average sushi joint so don't expect your local Haru when you walk in.

☻

***Warning***

Don't take a friend there who you know won't even eat a salmon roll at your local sushi joint.

Take someone who loves authentic Japanese cuisine, and someone who is usually worldly/open minded about foods from different cultures.

Omakase Menu

早春のおまかせ

We had the 9 course tasting menu at $105 per person

 Miso Soup

♥

Chilled Plate (includes items below until ♥ )

Sashimi of the Day*

Best fish of the day in the market

Yellowtail Tartar*

Yellowtail is popular for its silky fatty coat; Served as tartar with sesame oil & stem wasabi

Scallop Cream Cheese*

Fresh chopped scallops and cream cheese with tofu paste

Uni Fluke

Fluke Sashimi with ship urchin topped with gold leaf

Maguro Carpaccio

Medium tuna Sashimi: green yuzu pepper sauce

♥

Zenkichi Salad

Homemade tofu, baby greens, yuba, sesame dressing

(contains nuts including peanuts)

♥

Monkfish Liver & Monkfish Shiso Tempura*

Monkfish liver wrapped with fluke and shiso leaf tempura

♥

Saikyo Miso Cod

Grilled black cod in Kyoto miso marinade

♥

Filet Mignon Tataki

All natural filet mignon, thinly sliced and lightly seared(rare), served with ginger garlic soy sauce

♥

Lobster

Meaty lobster tail and claws boiled with shiso mentai (cod roe) butter

♥

Salmon and Ikura Donburi*

Fresh salmon sashimi and marinated salmon roe in yuzu pepper soy sauce. Served over rice

Homemade Dessert

Frozen Black Sesame Mousse

Chocolate-based silky frozen sesame mousse

♥

Walnut Chocolate Pudding

Rich & creamy dark chocolate pudding with roasted walnuts

With your dessert…

I really enjoy Sake. I tend to prefer a nice dry Sake and our waitress recommended the Wakatake Gaiginjo, one of the purest Sake you can drink like a Nippon Gangster. 

The miso soup was Bangin'! It had the perfect ratio of miso and water.

Rose petal on our plate settings  ♥

Chilled Plate - so beautiful!

本日のお刺身

Sashimi of the day

- 帆立とクリームチーズの白和え

Scallop Cream Cheese*

Fresh chopped scallops and cream cheese with tofu paste

Uni Fluke

Fluke Sashimi with shio urchin topped with gold leaf

Maguro Carpaccio

Medium tuna sashimi: green yuzu pepper sauce

ぜんきちサラダ

Zenkichi Salad

Homemade tofu, baby greens, yuba, sesame dressing

(contains nuts including peanuts)

鮟肝と鮟鱇の紫蘇天麩羅

Monkfish Liver & Monkfish Shiso Tempura*

Monkfish liver wrapped with fluke and shiso leaf tempura

銀鱈西京焼

Saikyo Miso Cod

Grilled black cod in Kyoto miso marinade

フィレミニョンのたたき

Filet Mignon Tataki

All natural filet mignon, thinly sliced and lightly seared(rare), served with ginger garlic soy sauce

鮭と柚子胡椒漬けイクラの小丼

Salmon and Ikura Donburi*

Fresh salmon sashimi and marinated salmon roe in yuzu pepper soy sauce. Served over rice

胡桃のチョコレートプリン

Walnut Chocolate Pudding

Rich & creamy dark chocolate pudding with roasted walnuts

黒胡麻のフローズンチョコレートムース

Frozen Black Sesame Mousse

Chocolate-based silky frozen sesame mousse

"Slipping through the unmarked door of this izakaya triggers a spine-tingling sensation akin to something illicit. A curtain encases each mahogany booth: Some are cozy versions with L-shaped benches; others are more group-friendly. Dim lanterns and mirrors play up the mazelike atmospherics across three stories of walkways littered with pebbles and bamboo stalks. After an initial greeting, the waiter disappears. He reappears only when summoned by a discretionary buzzer. This tactic leaves ample time for relishing the deftly executed seasonal small plates presented on speckled ceramic dishes. Heavenly pork kakuni is slow cooked over three days to achieve a puddinglike consistency. White soy sauce, sesame oil, and yuzu pepper provide a citrusy marinade for the maguro carpaccio's chilled, slippery tuna slabs. Even a basic dish like the grilled rice ball gets carefully worked over; the charred outer shell sits in piping-hot shiso sauce with bitter scallions and rich, woody mushrooms. With so many temptations, one surefire solution is the omakase eight-course tasting menu, handpicked by the chef" -NY Mag

XOXO