gotta love winter, lots of brand new dishes for the new year. lobster, zuwaigani, tairagai, kobashira, ebi shinjo and duck are all 
(new) sakizuke - santa barbara spiny lobster seared over binchotan, lobster head dashi, lobster roe
(new) agemono - satsumaimo, kobashira
shabu shabu kue, tosazu gelee, shiso blossoms
hiro-san
(new) live zuwaigani grilled over binchotan
steamed body meat mixed with kanimiso
shinogi - anago oshizushi, sesame seed, salt, fresh wasabi
(new) owan - grilled amadai, somen, yuzu
sashimi - tai, tairagai, salt, soy sauce, wasabi, raw nori, myoga, ginger
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled hokkaido kinki, binchotan roasted maui onion
(new) grilled-seared-simmered-steamed-smoked duck, kombu dashi simmered turnip, ankake, yuzu zest
(new) nabe - shiitake mushroom, tokyo negi, komatsuna, ebi shinjo
karasumi
gohan - buri, daikon
cucumber, myoga, turnip
I’m gonna need a bigger bowl
k&j orchards nashi pear, sake jelly
persimmon
yuki-san’s wasanbon
matcha
fin
