{"id":44148,"date":"2017-07-09T01:13:35","date_gmt":"2017-07-09T05:13:35","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44148"},"modified":"2017-07-09T01:13:35","modified_gmt":"2017-07-09T05:13:35","slug":"kado-no-mise%e3%82%ab%e3%83%89%e3%83%bb%e3%83%8e%e3%83%bb%e3%83%9f%e3%82%bb","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44148&lang=en","title":{"rendered":"Kado no Mise<br>\u30ab\u30c9\u30fb\u30ce\u30fb\u30df\u30bb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44150 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I was very excited when I heard about <a href=\"https:\/\/www.kadonomise.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kado no Mise<\/a> opening in the Twin Cities.<\/p>\n<p>There are quite a few sushi restaurants in the cities, but I had high hope particularly for this place because I had a feeling that they would serve quality sushi in comfortable yet sophisticated space.<\/p>\n<p>And I was not wrong.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44171 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/32-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/32-3.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/32-3-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Their sake and cocktail lists are impressive, but their beer list is short.<\/p>\n<p>Terry said there were only three options for beer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44152 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/33-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/33-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/33-3-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>This time we passed on drinks.<\/p>\n<p>The barley tea was refreshing.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44153 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/36-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/36-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/36-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Amuse-bouche: Braised burdock, celery, and carrots.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44154 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/37-2.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44155 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/41.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44156 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/38.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/38.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/38-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>The oysters were small but delicious.<\/p>\n<p>I liked that they were served rather simply, with ponzu, grated radish, and green onion so that I could really enjoy the sweetness of the oysters.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44157 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/43.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/43.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/43-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Other than the oysters, we asked all the dishes to be brought to the table at the same time.<\/p>\n<p>So our table looked like this, and I loved it!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44158 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/48-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/48-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/48-1-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Tuna (toro) and Sake (Salmon) sashimi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44159 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/49-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Ikura: Salmon Roe.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44160 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Uni: Sea Urchin.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44161 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/63.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/63.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/63-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Tamago: Omelette.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44162 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/60-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Isaki: Japanese Grunt Fish.<\/p>\n<p>Hotate: Scallop.<\/p>\n<p>Saba: Mackerel.<\/p>\n<p>Anago: Sea Eel.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44164 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/51.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Home Soy Sauce with a brush.<\/p>\n<p>Yes, brush!<\/p>\n<p>You get to brush soy sauce on the nigiri sushi.<\/p>\n<p>This was so cool.<\/p>\n<p>Well, you might ask what Terry ate?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44165 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/45.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/45.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/45-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>I was a bit worried because I was not sure if he would find anything he likes.<\/p>\n<p>But he actually found several things that caught his eye, and he liked them.<\/p>\n<p>Ebi Shiso Age: Shiso-Wrapped Crispy Blue Prawn.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44166 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/44-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Kabocha Salad: Kabocha Squash with Sauteed Mushrooms and Spring Greens.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44167 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/59.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/59.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/59-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Kanpyo Maki: Soy-simmered Gourd Roll.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44168 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/27-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/27-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/27-3-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>We had a wonderful dinner, and I&#8217;m sure we&#8217;ll go back soon.<\/p>\n<p>This time I picked individual dishes from the menu (and I loved all of them), but they have &#8220;omakase (chef-selected course dinner), and I might have to try that next time.<\/p>\n<p>Since I&#8217;m Japanese, people often ask me where they can get good sushi in the twin cities.<\/p>\n<p>Now I know how to respond!<\/p>\n<p>Kado no Mise means &#8220;Cornered Restaurant&#8221; in Japanese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I was very excited when I heard about Kado no Mise opening in the Twin Cities. There are quite a few sushi restaurants in the cities, but I had high hope particularly for this place because I had a feeling that they would serve quality sushi in comfortable yet sophisticated space. And I was not [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,16,9],"tags":[],"class_list":["post-44148","post","type-post","status-publish","format-standard","hentry","category-eating-out","category-reviews","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44148"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44148\/revisions"}],"predecessor-version":[{"id":44173,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44148\/revisions\/44173"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}