a few new dishes for summer. a delicious anago oshizushi replaces the aji bozushi, the sashimi course is now a seared, lean-and-clean hatsu katsuo, and with the end of kinmedai season, chef go is now using black cod saikyo yaki in his gohan. the same black cod from the bento only seared over binchotan instead of gas. this was the best rice course i’ve had since the kinmedai gohan, so good 
on another note, unfortunately bethany left and the hayato team is now down to only four, chef go, yuki, hiro, and richard.
dassai 23
sakizuke - chilled torigai, binchotan charred eggplant marinated in kombu dashi, ginger, junsai
agemono - kakiage tempura, brentwood corn, hokkaido scallop, mitsuba
binchotan roasted live santa barbara spot prawns, okra, tosazu jelly, shiso blossoms
(new) shinogi - anago oshizushi, sesame seed, salt, fresh wasabi
owan - dungeness crab, baby kabu, suimono
(new)hatsu katsuo warayaki, chive, salt, soy sauce
cooked over some rice straw that resulted in a perfectly seared and smoky exterior.
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled nodoguro, lotus root
nuta-ae, raw udo, hokkigai
amadai, ankake, tokyo negi
hokkaido uni tsukudani
shabu shabu - a5 miyazaki wagyu, komatsuna, shiitake and oyster mushrooms, kinome leaves
the wagyu tonight was especially smooth and silky.
karasumi
(new) gohan - black cod saikyo yaki, mitsuba
this cod was so rich and oily with a slight sweetness from the miso. the counter polished the entire rice pot off in no time.
x3
harry’s berries gaviota, kinako infused whipped cream
bonus harry’s and ken’s top notch white nectarines
wasanbon
@js76wisco towel count - .5
after dinner kakigori bang @ hatch
thanks to @coffeezeri for the tip. this was a two night pop-up with naoto yonezawa from kuramoto ice
ichigo shortcake - harry’s berries strawberries, pastry flakes, cream kakigori
