Bushi-tei

by janet on September 30th, 2010

I’m proud to say that all these pics are better than the craptastic ones on their website

Feastery is having a special Bushi-tei tasting special, but you has to buy it by Friday at noon, so I’m going to quickly blog my own trip there recently.

It was on my radar because it is R2′s friends’ (Inigo and Sagan) favorite restaurant in all of SF.

I looked it up on Yelp and it’s a $$$$, and it’s French California Fusion. Thrilling!

We drove up to the restaurant, and something just didn’t seem to fit. I mean, there was a freaking fluorescent “ASAHI” sign in the window.

“How many four dollar sign places have beer ads in their window?” I asked R2.

“How many four dollar sign places HAVE??”

“How many four dollar sign places has beer ads in their window?”

We walked in and figured out that we were at Bushi-tei Bistro, not Bushi-tei proper. Although they are sister restaurants, the hostess at BT Bistro didn’t know where the other one was (?!?). The bartender piped up to say that it was just down the street.

BT proper is chic and sleek, and apparently the bathrooms have the fancy Toto Washlets, which I greatly regretted not experiencing but played it off by saying “DUH we like had those in Japan like from the early nineties, shoot.”

Three of us plunged in for the tasting menu, which, even though I knew about it from Yelp, still gave me sticker shock at $100 per person. Yowza.

Make sure you eat the mustard tentacle – best part

I apologize in advance for not having schmancy descriptions of these, but they were plonked on our table with the breeziest of explanations so I didn’t quite catch the details.

The amuse was a teeny puff pastry filled with tuna. It was not spectacular or innovative, and a bit reminiscent visually of Toledo scariness, but I popped it in my mouth and chirped a surprised MMM!

Next was ankimo (monkfish liver) nestled inside a raw scallop. It’s pictured top. It was very, very important, nay VITAL, that you compiled the perfect bite for each foray into the dish, or else it got…creepy. I mean, how big is the actual monkfish if a sliver of your liver is hockey-puck-sized? [Fun fact: "kimo" is slang for creepy in Japanese - so apropos.] I haven’t had ankimo in ages so I liked it, though I think the decadence of scallop AND liver, while an A++ combo if goose, gets a little fishy-intense when it’s fish liver. The whole dish, though, was brightened by the sublime green sauce, which I may or may not have dragged my fingers through and into my mouth.

Then, the pate pictured above, surely made out of exciting and luxurious bits of things, but I has now forgotten/couldn’t parse our Israeli (?) server’s English in the first place. Around here I started grooving to Bushi-tei and what Chef Waka (Waka waka! I’m sure he never gets that) was getting at. Once again, combining every element on the plate netted just rewards, with that tiny *crunch* of the microgreen nailing it.

All others’ risotto contained bits of crustacean, but mine was mushroom due to my powerful and annoying allergy. This was so delicious that the bowl may as well have been the tip of the world’s largest spoon, for I ate it in one bite. The skin was crackling, the anonymous fish was quiveringly tender, and the risotto lingered intoxicatingly at the back of my tongue.

Next came a spoonful of yuzu sorbet to cleanse the palette. Why don’t we do this at home? It’s so civilized and kinda awesome because it’d feel like having a bite of dessert in between each course.

Finally, Washugyu top sirloin with potato mousseline, haricot vert, and perigueux. This dish was the triumph of the night and also what you will get if you take advantage of the Feastery offer (except porcini instead of green beans even wow-er!).

No wacky camera angle please – I’m naturally fucking delicious-looking

Do yourself a favor, and if you ever see perigueux sauce on a menu, order it. Because it is a rich brown sauce made from MADEIRA and TRUFFLES. Magnificent. Possibly the work of the devil.

The beef, too – unholy. Outrageous! Mind-bogglingly delicate and buttery soft. Just the weight of the knife dragged across the surface cut right through. Excruciatingly delectable.

Dessert was standard issue chocolate souffle; I won’t detract from the beef description to talk too much about it.

Was it super awesome? Yes. Would I pay $100 for it? Probably not (thanks, R2!). Luckily, the Feastery offer is the whole shebangaroo for $50, so you should jump on it. If you’d like an invite to Feastery, comment or message me. I believe I has three invites to give away.

Bushi-tei
1638 Post Street (Jtown)
SF CA 94115
415.440.4959

For Inigo and Sagan: Hee hee.

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2 Responses to “Bushi-tei”

  1. Inigo says:

    I love it! As the sole person who did not enjoy the tasting menu, I must admit I should have gotten it. However, I had a delicious braised pork dish with tender butter beans in sauce. Only mid-meal did I realize it was really fancy Pork-n-Beans. But it was truly the very best pork and beans ever. :)

  2. tomas says:

    Just discovered your site…love your pictures.That steak looks amazing. I’ve never heard of Feastery (just applied for membership). It looks almost as good as this meal. I’ve been to Bushi-tei once..the food was divine.

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