Vital Product Check

Title Page

WAGYU SANDO

Was the bread toasted, slightly crunchy with a fluffy core?
Did the Dijon mustard had a lenient kick of sourness?
Did the onion puree has an exquisite natural sweetness?
Was the A5 wagyu tender loin served medium well with beefy flavor ?
Overall, did the sando embodies delightful umami buttery flavor from the A5 wagyu disrupted by the sourness of the mustard, chased it’s balance by the sweetness from the onion?

Was the Idaho potato crescent moon shaped with crunchy edges, fairly seasoned, not too oily?
Was the Mushroom paste savory with rich umami-filled taste?
Was the blue fin tuna - Akami- vibrant red, lean, with a bold and fresh taste ?
Was the Black Truffle mild, subtly sweet with an earthy flavor?
Was the Chives fresh with a hint of spicy sweet undertone?
Did the Truffle oil have pungent aroma?
Overall, did you feel a load of emotions with the first bite of the emo fries?

Was the A5 wagyu tender loin thin sliced and semi-dry meat ?
Was the Soy yamasa with amber umami savory taste ?
Was the Foie gras firm, rich, delicate with a smooth and creamy texture?
Was the Chives fresh with a hint of spicy sweet undertone?
Was the Black Truffle mild, subtly sweet with an earthy flavor?
Did the Truffle oil have pungent aroma?
Overall, Did the torched Foie gras, A5 Wagyu, and truffle have a delicious aroma, offering a rich, succulent bite with a strong umami kick from the soy sauce?

Was the blue fin tuna - Akami- vibrant red, lean, with a bold and fresh taste and thin slices?
Was the Hokkaido Uni (Sea urchin) characterized by a savory, briny, and umami flavor, accompanied by a buttery, melt-in-the-mouth texture?
Did the Ponzu yuzu sauce exhibit a citrusy, tart-tangy, savory, and smoky flavor?
Did the Wakame oil serve as an umami booster, effectively binding all the components together?
Overall, did the thin-sliced akami tuna provide a refreshing sensation with its genuine freshness, melting in your mouth, while the Wakame oil delivered an umami explosion? Did the Uni transport you to a summer ocean breeze, and did the ponzu yuzu create a wave of citrusy delight?

Was the sushi rice slightly tart and salty, maintaining a firm and sticky texture without becoming mushy?
Did the Nori have a crispy and brittle texture, with a salty taste accompanied by a subtle hint of sweetness?
Was the Ume sesame toasted and characterized by a sour, salty, and nutty flavor, with a distinctive aftertaste?
Did the A5 Wagyu strip loin have a rich, buttery, and juicy taste, with a firm texture and a medium torch-seared finish?
Was the Gochujang mayo moderately spicy with a hint of funkiness and a touch of sweetness?
Was the foie gras firm, rich, delicate, and characterized by a smooth and creamy texture?
<br>Did the black truffle have a mild, subtly sweet, and earthy flavor?
<br>Did the truffle oil have a pungent aroma with a musky quality?
Did the Sudachi zest exhibit a robustly acidic, tart, and sour taste, complemented by faint herbal and peppery undertones?
Overall, did a pungent aroma emanate from the fat blend of foie gras, A5 Wagyu, and truffle oil, which was balanced by hints of sudachi zest and sweet nutty notes from Ume sesame?

Was the blue fin tuna - Akami- vibrant red, lean, with a bold and fresh taste?
Was the Nori tempura crunchy with a salty taste, accompanied by a subtle hint of sweetness?
Did the Hon Wasabi have a creamy, moist consistency, along with a fiery, mustard-like flavor and a pungent quality?
Were the spring onions fresh and characterized by a savory sweetness?
<br>Was the sushi rice slightly tart and salty while maintaining a sticky but not mushy texture?
Did the Nikiri sauce have a subtle, complimentary umami sweetness?
Did the initial crunchy bite of the tempura, combined with the bold and fresh taste of the akami tuna, deliver an oceanic kick from the Nori and a gentle, hazy heat from the wasabi? Did the Nikiri sauce then bring a balanced blend of sweetness, saltiness, and umami to the overall flavor experience?

Was the Naganasu (Japanese eggplant) characterized by a fresh, sweet, and neutral flavor profile?
Did the Oba leaf puree have a bright green color and a flavor profile that included citrus and mint-anise notes, with a subtle hint of cinnamon?
Was the chopped tuna (akami, chutoro, otoro) rich, meaty, and fatty in its flavor and texture?
Was the Hokkaido Uni (Sea urchin) characterized by a savory, briny, and umami flavor, accompanied by a buttery, melt-in-the-mouth texture?
Did the Nikiri sauce exhibit a subtle, complimentary umami sweetness?
<br>Did the white sesame seeds have a toasted, mild, sweet, and nutty flavor, providing a satisfying crunch?
Were the spring onions fresh and characterized by a savory sweetness?
Overall, did the green, crunchy eggplant tempura offer a burst of oceanic creaminess, complemented by the bold, rich freshness of Bluefin tuna, and harmonized with the umami sweetness of Nikiri, along with a nutty flavor from sesame seeds?