Kudo Private Dining

On a recent episode of «No Reservations,» Anthony Bourdain was asked if he was an eater or a diner. I took this to mean that an eater eats for the sake of eating and the diner eats for the experience. I actually found the question somewhat difficult to answer. Ultimately, I would have to say that depending on the circumstances, I am both. I also believe that truly great meals make you both an eater and a diner.
Last week, I had the opportunity to become both. A dear, and extremely generous family friend, invited my family to her home to experience one of the truly great meals I have had in my lifetime. She hired a private chef who went by the name of «Nori,» although I suspect that is not his actual name. Chef Nori, who I believe comes from the culinary roots of LA based restaurants Sushi Roku and Katana, prepared an exquisite multi-​course Japanese feast that honored the traditional aspects of Japanese cuisine, while at the same time provided modern elements to the food I hold in such high regard.
After a simple starter of edamame and seaweed salad, the cold appetizer included giant king crab legs served with a yuzu salsa, huge Ebi prawns with ponzu sauce, caviar, and a wonderful tuna poke. I would have been completely satisfied if this was the entire meal. In fact, looking back, I probably should have contained myself during this course because there was so much food yet to come.
The next course included a variety of sashimi, each with a twist that made every slice of incredibly fresh fish different and new. The yellowtail, seared tuna, and albacore came in such abundance, that I had a hard time controlling myself. I actually felt guilty and gluttonous while stuffing my face (the eater in me). I am certain I have never eaten so much sashimi at one sitting in my entire life. The seared tuna was probably the biggest surprise. It was served with parmesano reggiano, which was simple, but really added to the taste. I tend to think the tuna didn’t have to be seared, but maybe that is what made the cheese work.
The main course started with a baked miso marinated black cod that was so light and flakey that it melted as soon as it touched your tongue. Once again, I would have been elated if this was all I ate that night. However, the cod was followed by sesame, soy glazed popcorn shrimp, softshell crab, and enormous green mussels served on the half shell. At this point, I was really slowing down. I realize I should have paced my self, but I had no idea what a feast of this magnitude entailed. I didn’t quite know how to feel as plate after plate of quality food continued to come out of the kitchen. I knew I did not deserve such a lavish experience (the diner in me), but here I was.
Before the gigantic assortment of dessert, that included homemade mochi ice cream and a variety of pastries, Chef Nori brought out sushi with the three aforementioned fish varieties, and sushi rolls of salmon, king crab, and avocado. Although I did my best, I was absolutely defeated and could barely muster the strength to try it all. Part of the glutton train had to do with the fact that Chef Nori was told that several more people were coming and they ended up not showing up. So in actuality I was eating for the additional people.
I know I have gone on too long, but it was hard not to after a meal such as this one. Spoil yourself. Hire this private chef and feel like the upper crust feels all the time. If you are already part of the upper crust, hire him because he is better than the private chef you are currently using. This meal forced me to become both an eater and a diner and that is why I will never forget it.