We knew when popping the first edamame beans into our mouths from a bowl of pods draped in minced garlic and sake butter that this wasn\u2019t going to be some ho-hum Japanese dinner. The generously served appetizer was a mouthwatering prelude to some of the freshest (and prettiest) hamachi and sashimi I\u2019ve encountered outside of star establishments like Azuki Sushi Lounge in Bankers Hill and Sushi Ota in Pacific Beach.<\/p>\n
You\u2019ve also come to the right place if you\u2019re a fan of duck.<\/p>\n
Cloak & Petal is located in Little Italy, of all places. It\u2019s the modern, upscale brainchild of restaurateur Cesar Vallin and business partner Isamu Morikizono, who own Tajima ramen houses around town.<\/p>\n The 7,500-square-foot space brims with artistic flair, most notably from a stunning canopy of two faux trees exploding in cherry blossoms. Rising from behind the bar, they cast immense warmth to the spacious, industrial atmosphere.<\/p>\n This used to be Entrada, an upscale Mexican restaurant responsible for installing the beautiful artificial trees, which at the time were covered in green leaves.<\/p>\n We kicked off our visit with a couple of well-engineered libations: the Manhattan-like \u201cJapanese to English\u201d cocktail made with sesame-infused whiskey; and the \u201cdevil\u2019s advocate,\u201d which lured me with its blend of cashew milk and Caribbean rum. Both drinks seemed tailor-made for people like us who typically prefer wine over cocktails. They had the finesse and complexity of fine vino.<\/p>\n The \u201chamachi jalapeno\u201d with ponzu and cilantro was hardly spicy, even when biting into the thin slivers of jalapenos garnishing it. And just as well because the flavor and texture of the yellowtail was wildly lush, like filet mignon, leaving you convinced that raw fish doesn\u2019t get any better than this.<\/p>\n Ditto for the sashimi trio \u2014 a frilly presentation of tuna, yellowtail and salmon with some belly slices woven into the scheme. A dollop of wasabi from Japan on the plate proved more \u201cnatural tasting,\u201d as best described by my companion. It\u2019s a little sweeter, but with a decent sinus burn.<\/p>\n From the broiler, we tried the salmon collar accented with scallions, ginger stems, radishes and ponzu. Served on the rare side, it is this neck section of the fish that not only turns up cheaper, but also provides you with an abundance of healthy omega-3 fat.<\/p>\n Cloak & Petal\u2019s executive chef, Dominic Valenzuela, is a graduate of Johnson & Wales University in Denver. He earned his chops working at various sushi houses, including the trailblazing and now-shuttered Cafe Japengo. Indeed, his sushi rolls fall slightly into that envelope-pushing league where you\u2019ll find unlikely ingredients such as ground sesame, broccoli, and spicy aioli taking residence with an array of seafood.<\/p>\n We took the surf-and-turf route, choosing a roll boasting thin, tender slices of rare wagyu beef holding together swirls of crab, scallops, asparagus and rice on the inside. A few drizzles of truffle-soy reduction clenched the deal for what is a modern, sumptuous roll with foolproof appeal, provided you\u2019re not a stickler for old-school sushi.<\/p>\n Most, if not all, consumers who patronize Cloak & Petal probably aren\u2019t. The demographic on this weeknight visit \u2014 and I\u2019m guessing all others and weekends as well \u2014 was mainly millennials on a quest for the latest and greatest restaurants in a neighborhood that has become the hottest destination for new hospitality establishments, after the Gaslamp Quarter.<\/p>\n The concept speaks well to contemporary consumers, whereby you order \u2014 in no particular rhythm \u2014 an array of small plates while socializing and taking selfies. Though if you\u2019re hankering for a full meal, the menu offers duck breast glazed in yuzu marmalade, as well as stew-like seafood houba yaki and pricey Yoshoku steak.<\/p>\n We couldn\u2019t resist the former, which yielded an accordion arrangement of thick-sliced Canadian duck breast bedded in a pool of edamame puree and a little beet oil. Served with roasted turnips, it qualifies as the best meal that could ever land on your table for a holiday, should anyone in your household possess the talent for conjuring it up.<\/p>\n Cloak & Petal also offers a succinct happy hour menu from 5 to 6 p.m., Monday through Friday, when large Asahi beers are $5; hot sake is $8; and seafood and veggie rolls are $4 to $6.<\/p>\n![\"Under](\"https:\/\/sandiegodowntownnews.com\/wp-content\/uploads\/2018\/07\/Cloak-and-Petal-chef-Dominic-Valenzuela.jpg\")
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Right to the finishing line, the cr\u00e8me brulee served with intense black-sesame cookies, and the super-fluffy Japanese \u201ccotton-style\u201d cheese cake, didn\u2019t disappoint. Neither dessert was fraught with sugar. And both flaunted the same jaunty presentations as everything else that came before them.<\/p>\n