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Businiess name:
Megu
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Review by:
Q g.
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Review content:
Magu has detailed oriented design with columns built of interlocking rice bowls and sake pitchers, walls are covered with antique kimono fabric, and a bonsho (a giant temple bell) is suspended from the ceiling.
Megu’s Hon Maguro (blackfin tuna) is pole-and-line caught in Oma Bay, Japan and is air-shipped to Magu the day it is caught.
Restaurant’s 25 chefs, selected from over 200 applicants in a process that took more than a year, are divided into four teams, one for each section of the menu.
Chu Toro & Avocado Ravioli ($38) are meltingly tender cubes of lightly marbleized tuna seared between layers of avocado slices with a puree of fresh wasabi, avocado and garlic-soy. Noten Top Toro Tartare with Beluga Caviar ($36) is delicate tuna toro head meat crowed with caviar to enhance and complement the taste.
Sushi & Sashimi, a la carte ($6.00 and above) and Premium Kobe beef from Texas ($16.00) is served with wasabi-soy, gempei miso and garlic-soy sauces.
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