Seafood

Words can't even express how perfect this dish is. Grilled over an open flame, this wild-caught scampi is a taste of heaven; its fresh, succulent white flesh perfectly grilled to exude a soft smokiness amid an impeccable briny sweetness further enhanced by seaweed butter. Pair this with a glass (or bottle—like we did) of "La Rocca" and you'll be glad you did.

One is never enough.

Meat lovers will delight in the 35-day dry aged sirloin steak of perfect doneness, accompanied by chicken liver crostini, deep fried sage and (it’s back to Italy) with a sprinkle of Italian truffles. We’ve got our heart set on the lobster al forno, an Italian classic of absolutely fresh and succulent Boston lobster—its firm flesh crunching between our teeth like music to the ears, served alongside a piquantly robust handmade spaghetti pomodoro. What we truly love about the pastas here—spot on al dente, every single time. Full review of Jamie's Italian Valentine's Day menu on GourmetAdventures.net.

We're madly in love with this beauty that serves its purpose well to whet the appetite—sweet, succulent lobster meat accompanied with avocado and lemon—an upgraded version from one of our our favorite mainstays on the menu ALT of avocado, lemon and tuna tartare. Each component gels together beautifully to wield an incredible appetizing dish. Only available at East 8 on their Valentine’s Day dinner menu! Full review on GourmetAdventures.net.

This insanely buttery cod melts in the mouth perfectly, coating the palate with a tinge of its sweet jus. The accompanying risotto with young zucchini and robust truffle jus enhances its flavor, bringing the overall satisfaction level up another notch. It's so amazing we can't even... Wow. Just wow.

Think and chunky, this juicy silky-textured scallop is lightly pan-seared with no additional seasonings, allowing its natural briny sweetness to shine. The melange of savory, salty, chewy textures in this well-assembled creation of tomatoes, wild mushrooms and light pumpkin purée is excellent.

It looks crude. Looks aside, the grilled fugu milt pufferfish sperm—yep, you heard us right) is delicious. Its firm, bratwurst-like skin is gently grilled to keep its chewy tenacity in tact while adding a nice hint of charred smokiness to an otherwise bland dish. The inner texture bears no hint of jet lag; creamy and intensely robust and in flavor, albeit subtly briny—nothing a squeeze of lime and a pinch of salt can't help, although we recommend trying it on its own first (if you dare). We did. The best way to savor this Japanese delicacy (we hear the Japanese locals have been slurping this up) is to add a dab of chili radish and a dot of ponzu, and take a bite. The chili enhances the charred flavors, while the ponzu cuts through the creamy brininess some may find off-putting. Our verdict: it's definitely an acquired taste, but everyone should try it at least once to know.

One of our favorite dishes from tonight's dinner, these oysters were (sufficiently) fresh, with the addition of umami flavors of ponzu and a squeeze of lime that melded beautifully with the mildly creamy oysters. Add a touch of red ginger and spring onions if preferred.

At $38, you get to indulge in an endless supply of sashimi (choose from salmon, tuna, yellowtail, swordfish and octopus) and (agemono, yakitori and more) items from the buffet a la carte menu. Desserts aren't included in the buffet but the refreshing yuzu and momo sherbet are great palate cleansers to round up your dinner!

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The star of the buffet lies in the steamed crabs—fresh, sweet, firm and succulent meat. Delicious! #crabs #crabsbuffetatpark #buffets #foodporn #food

We're loving the evolving mix of textures and play on flavors that Chef Manel is so well-known for! #mooseheadkitchenbar #tapas #chargrilled #foodporn #food

While it never fails to please the palate, this was one ceviche that made our senses tingle and send "wow" waves to our brain—all while scooping up chunky cubes of raw salmon, octopus and tuna, doused in an addictively appetizing dressing of lime, shoyu, chopped shallots and mint. What really sets it apart is the addition of shoyu in its dressing; umami notes that pair perfectly with the vibrant flavors of raw seafood. So delicious is this that it has now replaced our former favorite ceviche by Lucha Loco. We're definitely ordering this the next time we're back! #ceviche #seafood #foodporn #food #foodreviews #kilo