There are so many dishes here, I cant even begin to go into all of them. I will just talk about my favorite of the day, and you will have to trust everything I did not mention was also superb. If you want to know what any of the other are, you can look on the menu on Apamate’s site.  My favorite dish was the squid stuffed with olive, poquillo peppers and goat cheese. The calimari was so tender it melted in your mouth. The creamy goat cheese filled center just added to the tender texture of the squid. I think my favorite part of the whole dish was the presentation, squid ink drizzled over the side. Also incredibly melt-in-your-mouth-tender was the octopus. This chef certainly knows how to handle sea creatures. Octopus for breakfast is the way to go.

A churro dipped in thick chocolate and an espresso… the ultimate finale to this brunch.

Chromeo - Fancy Footwork (laidback luke remix)
The Chemical Brothers vs Dynamix II - Do It Again (Breaks Mix)
Ice Cube  - You can do it (Bass Kleph remix)
Freestylers Krafty Kuts - Dynamite Love feat Dynamite MC 12″ Version
Brothers Bud - Feel Like Dancin (Mickey Slim remix)
Dj Quest And Odissi - Break Me (Quest VS Pyramid remix)
Sharam Jey vs. Stupid Breax (Junior Jack remix)
Max Sedgley Vs Plump Djs - Splitroast
The Beatmonkeys - How You Like Me Now? Rico tubbs (Gangsters VIP mix)
Rochelle - Fer De Lance (Proper Villains Dub)
Armand Van Helden - This Ain’t Hollywood (Tektite intro edit)
Slyde - Kiss Kiss Bang Bang
MC Gringo, DJ Beware - Tamborzao Con Scratchy
Deekline & Wizard - Up For The Possee
Slyde - Frequency (NAPT remix)
Norrit - Watch Out For This Girl (B. Rich remix)
Pirate Breaks #5 - Sane Man
Westbam - Bass Planet - (Hardy Hard remix)
Justice - We are your friends (Scottie B, King Tutt, and Samir Remix)

As they were cooking, I was told that bigger is not always better with lobsters, and there is a perfect size for texture and flavor that is somewhere around pound and a quarter in weight. So, getting the timer running here, Jake takes the claws off first, as you can see in the image below. The next step is to grasp the body in one hand and the tail in the other, and gently twist to separate the two body parts.

 At this point Jake typically disposes of the body, but I want to step in and note that there are a few pieces worth salvaging. The legs have exceptionally tasty meat that can easily be removed by using a rolling pin. Just start at one end and roll over them, and the meat will pop right out.  You should keep a look out also for red lobster roe in the tail. If you are lucky enough to get it it’s delicious. The next step is to break the tail and push the meat out from inside. This should be really easy and yield a lot of meat.

From here we can move onto the claws. Compared to the rest of the lobster, these can be a little tricky. First you want to snap the joint and also break off the movable part of the claw. You may notice that this is the only picture that was not over a plate. when you remove the bottom of the claw, a liquid will come out of it. You can see it in the picture. You probably want to move over a sink or trash can. You can use a cracker to break into the claw and extract the rest of the meat.

All that we have left now is the back portion of the claw. If you apply pressure with your hands against the joint it should pop right open and you are good to go.

I ended up picking the only entree I did not already know, renkon hasami age. It was renkon (lotus root) stuffed with salmon and deep fried. The renkon had a rich heavy flavor that is well suited to be deep fried. It was ofset by the salmon inside, adding a well needed saltines. It appears that there was also a shiso leaf inside, but I don’t remember tasting it that strongly. Next up was the chirashi (pictured above). The fish was good quality, as would be expected from Gen, but what really blew me away was the rice below it. It was sushi rice mixed with a schiffanade of shiso, yukari (dried red shiso), and edamade. It was so delicious, I could have eaten a whole bowl. Yukari has an even stronger flavor than shiso, it was really tangy. Also pictured is a clam and wakame soup, an unagi omelet, and a pineapple spring roll in a mango sauce.