so many new dishes as we approach winter. zuwaigani and duck are back and they’re spectacular; sweet hokkigia makes a surprise late fall appearance; donabe is now buri with ginko (i’m usually not a cooked buri fan but this buri belly and collar was so fatty and oily it just melted in the mouth); and the nabe has shrimp shinjo that just taste like the essence of pure shrimp. not a single miss the entire evening, this is 
cooking.
(new) sakizuke - santa barbara spiny lobster, lobster head dashi, lobster roe, ginger juice
kue shabu shabu, tosazu gelee, shiso blossoms
stunt crab
(new) live zuwaigani grilled over binchotan
agemono - anago, satsumaimo
(new) grilled hokkigai, mitsuba
shinogi - sekogani okayu with uchiko and sotoko eggs, kani miso
(new) owan - shiro amadai, somen, yuzu zest
sashimi - tai, tairagai
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
charcoal grilled nodoguro, charcoal roasted maui onion, sudachi
(new) seared-steamed-grilled duck breast, kombu dashi simmered turnip
fun fact, the turnip is cooked in the water that’s used to rinse the rice.
(new) mizore nabe - steamed wild shrimp shinjo, shiitake, komatsuna
grilled karasumi
buri and ginko
x3
i’d like to welcome the newest members to the clean donabe club: @formersushichef, @Spicyshlomi, and the rest of the counter.
shizuoka musk melon
the kobe beef of melons
k&j nashi pear, sake jelly
matcha
yuki’s wasanbon
fin
