This is a dish that we would like to start and end our meal with. Actually, we would like one as a palate cleanser, too, after every course of robata-grilled meats and vegetables at Sumi. The dish is simply tofu, made in-house by chef Gene Kato. The creamy, custardlike texture tastes like silk, for lack of a better descriptor. It is adorned with orange beads of caviar mushroom and crispy ginger. Like everything at Sumi, the dish succeeds because of its simplicity. In the spirit of minimalism, we'll leave it at that.
P.S. After a no-frills meal at Sumi, don't forget to grab a cocktail at Charcoal Bar downstairs.