I have decided to record my experience at Tona, but only if they allow me an Omakase.

I have told them these guiding principles, "Citrus, Fish"

After all, it's a sushi restaurant. But I don't want to limit my options.

Success! We're on!

They're started me with a Kirin Ichiban, standard japanese beer.

I poured it myself, but I'm not in a Michilen after all.

Bit of a wait for the first course.

But the beer is as good an appetizer as a slice of bread.

How would I want to review food if I were, which I am?

I would like to capture the color of the experience.

And write now that's a pretty bright orange, as it is loud in here.

I could have asked for the private table, but as I am here by myself, I chose to sit at the bar.

If I were to review food, I would like to watch the chef at work.

I realize, I don't know what white fish is being sliced.

Honestly, I don't mind, because it means I'm being served something new.

Turns out it's cod.

Course One - Straight to It

A Blackjack and Shiso Hot set of rolls right out the gate.

Blackjack

Traditionally I never order a tempura order by choice. It always feels like the least effort roll. This was quite an exception!

Sweet from the tempura, flaky from the cod. A hearty bite with a savor that cooled the building heat from the other roll. A wholesome roll.

Shiso Hot

A LOVELY heat. I was worried it would be overpowering, but paired with the real wasabi(I was wrong here, and I'm admitting it), I was highly impressed. God I love thin sliced limes on fish. So fresh.

Panzu is excellent, and always is. I remember the first time my mother ordered it, and the citrus flavor you can only get from it. If you only sushi with soy sauce, I'm sorry.

AI will never taste for you, don't let it think for you.

My only critique was starting with the rolls, but we'll see what's to come.

A growing...not irritation, but something in the family of it that I didn't receive an appetizer first...especially as the wait grows between courses.

Course Two - Moving in Reverse

Weighed down by the rolls, I receive spoons.

But...I am humming, so it's very good.

Hamachi, jalapeno, and an absolutely incredible sauce, sweet with a slight heat. How could we improve?

Bluefin tuna. Wrapping fuji apples and wasabi cheese. In a sweet sauce and a little salt for crunch. The cheese had such a nice tang ontop of the apple and the fatty tuna melted right along for the ride.

I never want sashimi without spoons again. The way it let me savor the sauce that would otherwise be lost to the plate was something I wouldn't have thought of.

Course Three - The Good Stuff

Sake Toro - Seared salmon belly with sliced lemon + lemon panzu. Absolutely wonderful, I'm doing a happy dance.

I'm really excited for this one.

Off menu nigiri. Escolar, sliced lime, and cilantro. Miso freaking mustard.

This may have been backwards, but damn, was it delicious.

Course Four - Back to Order

I decided to end on one I'd had before, the peanut butter cream. It's served with a peanut brittle, and you just wouldn't expect a confection of this quality from a sushi place. But Tona is actually known for its cheesecake.

I probably should have just let him choose something, but I had this last time I was in town and had been craving it ever since.

It's as good, maybe better than I remember.

I've been to Tona once or twice before. From what I can tell they increased their portion sizes.

I told them I'd spend $100, and I am pleased with what I walked away with.

And that's the raw report on Tona, no second takes.