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Review of Royal Sushi, Philadelphia – Omakase Experience with Chef Jesse Ito

From the moment we stepped into Royal Sushi, we knew we were in for a treat. The ambiance set the tone for an evening of culinary delight, and Chef Jesse Ito did not disappoint.

Our Omakase experience consisted of a 17-course menu, each dish meticulously crafted and presented. The journey began with the KAKI – a delicate combination of Kumamoto Oyster and Toro Tartare, accentuated with chives. The freshness of the oyster paired beautifully with the richness of the toro.

The BOTAN EBI was a harmonious blend of spot prawn and scallop with hints of ginger and garlic.

The HOTATE showcased a live scallop, perfectly complemented by a touch of lime and black salt.

The MIRUGAI was a revelation – Geoduck with Kombu Butter Clam Belly, a hint of lemon, and nori.

The CAVIAR UNI GOLD was a luxurious treat, with Osetra, sea urchin, and a touch of gold.

As we progressed through the menu, each dish was a testament to Chef Ito’s expertise and passion. The ISAKI (Threeline Grunt) and SAWARA (Charred Spanish Mackerel) were both impeccably prepared.

The SUZUKI, a combination of seabass, toro, and scallion, was a delightful surprise.

The KUROMUTSU (Bluefish with chive garlic) and MADAI (Seabream with tartare and Osetra caviar) were both standout dishes, showcasing the chef’s ability to balance flavors and textures.

The KINKIDAI (Thorny Head with Yuzu Kosho and Sudachi) was a burst of flavors, while the ABURI SAKE (Torched King Salmon Belly) melted in the mouth.

The SHIMA AJI (Striped Jack) and SABA (Cured Chub Mackerel with sesame sauce) were both exceptional, leading us to the final courses.

The AKAMI (Lean Bluefin Tuna from Spain) was a testament to the quality of ingredients used.

The CAVIAR TORO and TORO UNI TEMAKI were the perfect ending to our meal, with the fatty bluefin tuna, Osetra, sea urchin, scallion, and nori creating a symphony of flavors.

To accompany our meal, we opted for a bottle of Hakkaisan Tokubetsu Junmai. Its smooth and refined taste was the perfect accompaniment to our Omakase experience.

In conclusion, our dining experience at Royal Sushi was nothing short of spectacular. Chef Jesse Ito’s passion and expertise shone through in every dish. For those seeking an unforgettable culinary journey, Royal Sushi’s Omakase experience is a must-try.

Why Trust Us?

When it comes to local restaurant recommendations, we pride ourselves on being a reliable and trustworthy resource. Our suggestions are not just based on our personal experiences, ensuring a more authentic and well-rounded perspective, but also on extensive online research. We diligently searched the internet and reviewed 6 credible sites and blogs, including Phillymag.com and Theinfatuation.com. 

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We compiled all the findings in one location and sorted them by the frequency of mentions to ensure you receive top-notch recommendations. We strive to present you with a curated list of establishments that truly stand out, allowing you to enjoy the best dining experiences possible. 

Interested in the sources we consulted? Check out the list of all 6 sites we referenced below this paragraph, offering transparency and an opportunity for our readers to explore further. Our commitment is to deliver trustworthy and unparalleled recommendations, helping you make informed decisions on your culinary journeys.

https://www.phillymag.com/foobooz/2017/01/26/dinner-at-the-fish-riot-royal-sushi-and-izakaya-reviewed/
https://www.theinfatuation.com/philadelphia/reviews/royal-sushi-izakaya
https://www.cntraveler.com/restaurants/philadelphia/philadelphia/royal-sushi-and-izakaya
https://www.inquirer.com/columnists/sushi-omakase-restaurant-review-royal-yanaga-20221007.html
https://www.tripadvisor.com/ShowUserReviews-g60795-d11688251-r471455144-Royal_Izakaya-Philadelphia_Pennsylvania.html
https://www.bellyofthepig.com/2017/04/royal-sushi-izakaya-review.html

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Written by Brian Nagele

Brian attended West Virginia University, then started his career in the IT industry before following his passion for marketing and hospitality. He has over 20 years experience in the restaurant and bar industry.

As a former restaurant owner, he knows about running a food business and loves to eat and enjoy cocktails on a regular basis. He constantly travels to new cities tasting and reviewing the most popular spots.

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