Portola Valley is now residence to a brand new Japanese restaurant, Hibari, providing kappo-style eating.
Kappo, which suggests “cut and cook,” refers to a multi-course meal the place the menu is as much as the chef. Suppose omakase-style, however with dishes that transcend sushi. It’s usually thought-about much less formal than different omakase codecs, with the chef passing dishes to diners over-the-counter.
Behind the counter you’ll discover Chef “Taka” Takashi Sega, the previous head sushi chef at Nobu Palo Alto, who additionally has expertise on the Michelin-starred Omakase in San Francisco. Sega and longtime buddy Jesse Solar opened the restaurant with a gentle opening starting Nov. 17, in keeping with Peninsula Foodist.
Lunch units vary from $18-$66, with walk-ins accepted, and have objects like fried hen with soy French dressing, known as the Yurinchi set ($18), and seafood donburi units with salmon, bluefin tuna, amberjack or different premium sashimi choices.
Through the gentle opening, 2.5-hour dinner experiences begin at 6 p.m., with seatings Tuesday by means of Sunday. Reservations are required two days prematurely. The dinner prix fixe menu is $200 in the course of the gentle opening and might be $250 recurrently, in keeping with Resy, and features a welcome chunk, sashimi, tofu course, two flights of nigiri, dobin mushi (a clay pot broth dish), nimono (a braised seasonal dish), handroll, soup and dessert, plus optionally available enhancements, like uni or A5 wagyu nigiri. A smaller tasting menu can be obtainable, as is a children’ menu.
Particulars: Open 11:30-2 p.m. and 5-9 p.m. Tuesdays-Sundays at 3130 Alpine Highway, Suite 240, Portola Valley; hibariportolavalley.my.canva.website
