lobster, crab x2, clams x3, takenoko, duck, buri gohan x2, is winter the bestest or greatest season?
@formersushichef @Spicyshlomi review forthcoming?
sakizuke - charcoal grilled california spiny lobster, lobster head dashi, roe, miso, yurine
aramasa private lab hinotori 2020
@formersushichef @Spicyshlomi thanks for sharing.
steamed hokkaido kegani, kani miso
agemono - kobashira, satsumaimo
kue shabu shabu, tosazu gelee, shiso blossoms
shinogi - sekogani okayu with uchiko and sotoko eggs, kani miso
nuta-ae, raw udo, charcoal grilled hokkigai
owan - grilled and steamed shrio amadai, fresh winter takenoko, yuzu
otsukuri - tennen tai, akagai, wasabi, fresh nori, myoga, shiso
sake steamed abalone, nikogori abalone cube, liver sauce, wasabi
charcoal grilled kinki, charcoal roasted onions
seared-steamed-grilled duck breast, simmered kabu, silver ankake
mizore nabe - steamed ebi shinjo, shiitake, komatsuna
grilled karasumi
winter buri, ginko nut gohan x2
me when chef has to cook two donabes because he knows you’re a fatty
delicious double donabe - buri belly, buri collar
rice-flation in full effect
okoge
mizumono - k&j orchards nashi pear, sake jelly, sea salt
higashi by yasuko-san @adzuki_life
predinner kato bang
sea urchin donut, iberico ham, brown butter
maitake, fermented chili
fin
