taste review
SEA FOOD: (Clockwise from Left) The sleek bar; Tuna & Foie Slider with mango salsa; Peking Duck Tacos with plum sauce and sesame carrots; Nigiri; Tempura Shrimp with spicy aioli
ROLL WITH IT Imoto At Buccan Proves Great Japanese-Inspired Cuisine Is More Than Just Sushi BY LESLIE KRAFT BURKE magine a cozy, chic little bar where Palm Beach islanders meet to drink and chat. The blue blazer set circulates with sophisticated hippie types and Ralph Lauren resort wear model lookalikes at Imoto at buccan, celebrated Chef Clay Conley’s Asian-inspired small plate mecca. After some serious socializing, patrons head to the intimate dining room and sushi bar for exquisite sushi served beautifully, along with a mix of delicious dishes representing Chef Conley’s creative interpretation of traditional Asian favorites. Speaking of the bar, we began our meal with cocktails, including the Blackberry Press, a decadent concoction made with limoncello,
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crème de cassis and mint; then the pleasantly potent Buccan T, a combination of vodka, black tea, cranberry, citrus and basil that makes the typical Long Island Iced Tea seem pedestrian. True sake lovers should definitely take the Sake Flight, a sampling of three crisp and flavorful cold beverages made from rice wines. Next we shared the Peking Duck Tacos—tender pockets of duck flavored deliciously with plum sauce and sesame carrots. We also ordered the rainbow roll, packed with just the right amount of fresh crab, avocado, cucumber, kampachi, tuna, salmon and hamachi. Perhaps most unusual at Imoto (which means “little sister” in Japanese) are the
T H E B O C A R AT O N O B S E R V E R
wood-fired offerings. The Tuna and Foie Slider with mango salsa, and the Pork Belly Bun served with honey-crisp apples and pickled jalapeño were unexpected
where Imoto at buccan is located at 350 South County Road, Palm Beach. For more information call 561-833-5522 or visit imotopalmbeach.com.
favorites, along with delicate cauliflower florets flavored with curry, minted yogurt and cashews. Still, the undoubted favorites for classic Japanese cuisine aficionados are the sashimi and special nigiri. The Seared Salmon with crispy onions and ponzu had the most luxurious texture I’ve ever tasted, and the Seared Yellowtail with jalapeño and garlic ponzu was an unforgettable combination of favorite flavors.
The Lobster with ginger sauce and fried shiso is also a must-try, as is the fabulously fresh Bluefin Toro— perfect for purists, accompanied only by wasabi and soy sauce. When dessert time rolls around, even the best Asian restaurants can be a disappointment—but not Imoto. Absolutely save room for the decadent White Chocolate Brioche Bread Pudding with Grand Marnier and Berries. And by all means try the “Garbage” Cookies, featuring a delicious mix of ingredients such as chocolate chunks, nuts and granola in a tollhouse batter, baked to order and served warm. In all, Imoto at buccan offers a superior small plate/big flavor dining experience in a lively, social ambiance punctuated with Palm Beach personality (and personalities). O