Heat omakase/kaiseki--advice?

I've placed a reservation at Heat for tomorrow night. After a long discussion with one of the staff, I decided to try the chef's choice omakase. The woman I spoke to was very helpful. She reserved a more isolated table for me and asked a bit about my preferences. I'm really looking forward to the trip.

However, I've read reports on Chowhound that range from ecstatic to offended, and seen some suggestion that if I want to try the omakase I'd be better off on a weeknight, when the staff is less harried. Any advice/opinions?

Kate wrote:Any advice/opinions?

Nope, but I'm anxious to hear a report. Sounds very cool.

I'm not sure if this will be helpful, but I've been to Heat twice. The first time we went, we sat at the sushi bar and told one of the chefs just to make stuff for us. We only wanted a light dinner. He made us an absolutely fabulous meal that walked us from lighter fish to richer stuff. The second time we went, we sat at a table and ordered one of the dinners that had sushi and kitchen dishes. That meal was much less satisfying because I thought the kitchen stuff, while fine, was not very exciting and better can be had elsewhere. I guess all this really means is stick with the sushi and have some confidence in what what they recommend.

any idea what heat charges for an omakase?

It'd be interesting to compare your menu/review with the reports out of Masa in NY, where the omakase ranges from $350-$500 per person.

Simon wrote:any idea what heat charges for an omakase?

It'd be interesting to compare your menu/review with the reports out of Masa in NY, where the omakase ranges from $350-$500 per person.

The chef's choice omakase--which I'm ordering--is $100 for 7-9 courses. Supposedly they'll ask for input in planning the progression of courses, so I'll try to stay away from cooked courses as suggested. I expect I'll also like them better.

We plan on taking notes, and I'll be happy to share them here. I haven't been to Masa or Nobu or the like, so you'll have to make your own comparisons.

Kate wrote:I haven't been to Masa or Nobu or the like, so you'll have to make your own comparisons.

Believe me, Kate, I haven't been to those places either (and I'm not sure my wallet will ever see them), so my comparisons are going to be purely anecdotal from other posters and other boards.

I appreciate your willingness to share though, and I'll be eager to read your report.

Simon wrote:

Kate wrote:I haven't been to Masa or Nobu or the like, so you'll have to make your own comparisons.

Believe me, Kate, I haven't been to those places either (and I'm not sure my wallet will ever see them), so my comparisons are going to be purely anecdotal from other posters and other boards.

I appreciate your willingness to share though, and I'll be eager to read your report.

It's been a while, but I would avoid the gimmicky "live" sushi that they are supposedly known for and ask for more varied sushi dishes. I've long been a proponent of the Omekase at the better sushi places since I feel it gives great sushi chefs a chance to stretch their creative legs, so to speak. My top Omekases (around $80-100 each, I think) have been so far:

3) Mastuhisa - L.A.
2) Nobu - Las Vegas
1) Morimoto - Philadelphia

Heat was excellent, but those other 3 were in a special class. Make sure you tell the waitstaff particular likes and dislikes at the beginning of the meal, but also if you are willing to be adventurous or not. Enjoy!

Chitrader

Chitrader,

Fresh is the whole idea, right? Not just for sushi and sashimi, but seafood in general, correct? Freshly shucked oysters, clams, pristine sea urchin roe, etc...

So if freshness is the point, why avoid the live seafood at Heat? Gimmicky...not sure, maybe, but is there a better way for a sushi chef to stretch out and deliver the best possible seafood treats to the customer? I don't think so. Do you pay for this freshness? You bet.

Evil Ronnie wrote:Chitrader,

Fresh is the whole idea, right? Not just for sushi and sashimi, but seafood in general, correct? Freshly shucked oysters, clams, pristine sea urchin roe, etc...

So if freshness is the point, why avoid the live seafood at Heat? Gimmicky...not sure, maybe, but is there a better way for a sushi chef to stretch out and deliver the best possible seafood treats to the customer? I don't think so. Do you pay for this freshness? You bet.

There's "fresh" and then there's "gimmicky" as you said. I'd rather see a good sushi chef do something creative with really fresh fish than simply have a still flopping fishmouth simply staring at me on a plate. With the quality of fresh (non-live) fish a place like Heat gets from their suppliers, I don't think there is enough bang for the much inflated buck in that presentation is all. It's tasty, but at $30/lb., I'd rather have them try two preparations of their other excellent fish for the same price. If money is no object, I'd try it once, just to say you did it. That's what I did!

Chitrader

I've been to Heat three times, tried the live kill on my last visit. Yes, it was still twitching when it was served, but it was one of the least-fresh tasting fish I had that night. Though I'm glad I tried it once, I think I'd rather eat a fish that died a few days ago but swam in a larger body of water than a fish that died two minutes ago but lived in a 5'x5' tank.