Village Sake

Village Sake Restaurant Review:

Chef Scott Whitman's (Sushi Ran) memories of living in Japan helped fuel the clean lines, natural wood elements and handsome bar of Village Sake's dining room. As the name implies, sake is offered in a wide range of choices and prices on a list curated by a sake sommelier. Try one of the warmed sakes, served in a traditional kanzake --- a thermos-like device imported from Japan. The menu has a variety of raw fish preparations, as well as skewers, salads, small plates and tempura. Don’t miss the charred octopus with potatoes, olives, fresh mizuna and grapes for pleasing textural contrasts and a pretty presentation. Grilled shiitake mushrooms come in a deep pottery bowl with tempura corn, scallions and ginger-soy sauce, and crisp tempura green beans show exceptional frying technique. Pork belly skewers are succulent, with crunchy skin and a touch of fire from green peppercorns. Each dish is jewel-like with lively garnishes and just enough sauce to embellish and accentuate the main ingredient. Be sure to save room for chef Whitman’s coconut mochi cake with kinako caramel sauce and doughnut holes with chocolate sauce.