fall is in the air so that means new ceramics, crab and matsutake.
(new) sakizuke - ebi shinjo, oregon matsutake somen, ankake
love this dish, glad it’s back.
(new) sujiko, yamaimo, yuzu zest, dashi
(new) agemono - anago, satsumaimo
the best filet o fish with hashbrowns in the city.
shabu shabu kue, tosazu gelee, shiso blossoms
shinogi - aji bozushi, chive rice, ginger, soy sauce
brandon’s rice is incredible
(new) hokkaido kegani
aka bowl o crab
rainier slicing the shin ika
nice little detail of spraying the bowl with “dew” to indicate no one has touched this before you.
(new dish and new bowl) owan - matsutake suimono, yuzu
sashimi - shin ika, tai
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled nodoguro, lotus root, sudachi, dark soy sauce
(new) fried amadai, ankake, fresh ginko nuts
my favorite amadai prep to give the scales a potato chip crunch contrasted with the boba like chew of the fresh ginko nuts.
(new dish and new ceramics) nabe - hamo, matsutake, mizuna
chinmi - grilled karasumi
gohan - gindara saikyo yaki, mitsuba
before…
rice x3, miso soup, cucumber, turnip, myoga, hojicha tea
really like the new red miso soup bowls
…after
I would like to welcome mr and mrs @hungryhungryhippos 
@baxter, and the rest of the counter to the clean donabe club.
ha’s apple farm peaches, sake jelly
who knew ha’s apple farm had a secret stash of late-october peaches.
fin
a pre-bang at kato was perfect 
uni donut
maitake tempura, fermented chili
wasn’t able to do the kato-bianco-hayato hat trick tonight, but with an assist from mr and mrs @TheCookie ftc was able to complete the rappahannock-bianco-kato-hayato quadruple row bang.