I rarely use the word gastronomical, it’s an overused term that looses its value when often associated with average dining experiences. Nevertheless, I’m breaking my rule on this word for a nine course dinner that we recently experienced at Seito Sushi in Baldwin Park. When Seito Sushi invited us in for dinner I assumed we’d taste a nice selection of sushi and a trendy appetizer or two. Nine courses, and several hours later, our perception of Seito was forever changed. Not all of these items from our meal below are currently available in restaurant, but it’s certainly a peek inside what’s to come at this Baldwin Park spot once known for merely sushi.
Without further adieu……our dinner:
Baked Glacier Point Oyster: I never eat oysters. EVER. But one look at this artfully prepared plate and it felt insulting not to taste this delectable dish.
Japanese Sea Bream: When caught, this particular fish is killed almost immediately creating a dash of sweetness in its flavor. An excellent second course filled with hints of citrus and honeycrisp apples.
Pork Belly Kakuni: With a soy molasses glaze and Japanese mustard, this savory square was exceptional.
Roasted Branzino: Lime leaf stuffed with barrel aged white soy and house sriracha. This fish is designed to eat in its entirety, while some at our table opted for the eyeball, we stuck to tasting the “standard” parts of this flavorful fish.
Salmon Tataki: Good fish doesn’t require much help in the flavor area, and this dish was no exception. With fried garlic and soy, we happily cleaned our plates during course five.
Tokyo Turnip Salad: Calling this dish a salad is an understatement, it’s purple potato puree with yams and bacon miso dressing will make you wish all salads were crafted with this level of creativity.
Beef Tenderloin: Quite possibly the most unexpected dish of the evening, but one that I’d totally return to Seito and order again. This locally sourced beef was paired with miso marble potatoes, blistered shishito peppers and a ginger scallion pesto.
Smoked Yellowtail Toro: The smell of cherry smoke filling the table followed by the reveal of this Yellowtail was an experience for the senses. An applewood smoke smell usually reserved for BBQ or meats, this juxtaposition of smells and flavors was a true joy to experience.
Kabocha Bread Pudding: For the grand finale we tasted what every pumpkin flavored dessert should aspire to be like. The sesame butterscotch combined with local brioche, pumpkin powder, vanilla and ginger was every pumpkin lover’s dream. A perfectly sweet and savory dish to round out our gastronomical experience.
Big thanks to Seito Sushi for an evening of culinary surprises and delights.