The atmosphere was very nice, seated along the tall sloping windows facing the lake. We ordered the rabbit and pork sausage starter, one order of uni sashimi, and the shared Wagyu tomahawk steak, paired with a 1999 Damilano Barolo. The rabbit sausage was good, and the sauce was even better. The rabbit to pork ratio might have been a bit high, and could have benefited, possibly, from the sausages being smaller in diameter. Either way, this was a good appetizer. Then came the wait. We waited, and waited. I was curious why the uni dish was taking so long to arrive. After waiting at least thirty minutes our waiter said that the steak should be up shortly. I asked him if the uni would be coming out soon and he replied, "Yes, this usually takes around forty-five minutes to prepare and will be ready shortly." Initially confused at his response I realized that he thought I was asking about the steak. A minute later two plates were placed on our table and following another short wait a large bone-in steak, pre-sliced, was placed at the center of our table. "Can you please cancel the uni order since I was wanting that as an appetizer?" I asked the smiling waiter. He instantly realized the mistake and apologetically agreed to cancel the order of uni, which I assume was never actually entered into the system. When ordering, our waiter explained that the steak would be prepared medium rare. When the steak arrived, some slices were definitely medium rare, but nearly half of the slices had little to no pink at all. The steak had a very good flavor, but I cannot describe it as incredible. When the waiter asked about our steak, my wife replied "the flavor is very good but it is over cooked." The waiter gave no response to this comment. The sides which came with the steak were whipped mashed potatoes and sautéed wild mushrooms. Both sides were very good. After our meal, the waiter brought us two desserts, on the house, and said "these are two desserts that the chef is working on." This was an attempt to make good on the missing uni, and possibly the overcooked steak. We certainly appreciated the complimentary desserts. One was a ricotta cheese 'log', beautifully plated with little slabs of gram cracker resembling the log bark, in a cherry sauce with edible flowers. This dessert was by far the best dish we enjoyed at NoMI. The other dessert, more difficult to describe, was also very good. The one problem I have with this 'compensation' technique, is that it removed our ability to choose a dessert. The choice was made for us. We never had a chance to even look at the dessert menu. Even though NoMI lost its Michelin star years ago, I have to say that our experience there, while not great, was better than our recent experiences at Michelin Star Everest and Blackbird. I would give this review 2.5 stars if I could. Since I can't, I'll have to round up. read more