THIS RESTAURANT IS CLOSED Restaurant Omakase

THIS RESTAURANT IS CLOSED Restaurant Omakase Restaurant Review:

Despite the name, this is not a Japanese restaurant, but artistry and fresh ingredients are trademarks here. The décor might be called minimalist, although lemon and lime colored walls, as well as candlelit mahogany tables, warm this downtown Riverside space. All the better to showcase young chef-owner Brein Clements, formerly of Napa Valley’s Domaine Chandon, and his ambitious menu. Applying classical technique to ingredients from local farms and Japanese waters, his presentations are visually striking. The five-course omakase menu---paired with wines for a modest surcharge---results in one of the most memorable dining experiences in the Inland Empire. Sea scallops layered with crispy pork belly in a carrot emulsion, mushroom-crusted blue fin tuna served atop a pumpkin purée, and seared foie gras on an island of brioche surrounded by a small sea of cranberry consommé are the kinds of dishes that await those opting for Clements’ spontaneous tasting menu. His use of diverse colors, textures and seasoning, all created with the freshest organic produce available, results in some truly inspired cooking. For dessert, bay leaf-infused custard is rolled in a crêpe, then brûléed, for a compelling combination of two concepts, and a gooey chocolate cake is paired with blood orange ice cream.