early spring 2022
lots of changes (food and staff-wise) as we transition into spring.
hiro-san has moved on and rainier from yumeya zushi is in. moe who has been working daytime prep is now helping out during service.
everything was outstanding as always but the dish that got me most excited was the dungeness crab and kanimiso gohan. so good the entire counter finished off the whole pot. 
thanks for the invite @NYCtoLA
moe and rainier
(new) sakizuke - live santa barbara spot prawns, tosazu jelly, shiso blossoms
snappy on the outside but still rare and chewy in the middle
(new) agemono - satsumaimo, shirauo (lake shinji-ko in shimane prefecture)
better than piping hot mcds fries, so good.
(new) hamaguri ushio-jiru, watercress
nice and tender. the clear broth is made from tai bones and collar.
(new) takenoko
first boiled in rice bran, then simmered in dashi, and finally finished on the fire with dark soy sauce.
kind of like eating artichoke leaves.
(new) shinogi - aji (hyogo prefecture) bozushi, chive, soy sauce, fresh ginger
(new) owan - goma tofu, udo, fava beans
sticky, chewy, and nuttier than nicolas cage
springy and piping soft like mochi
sashimi - tennen tai (wild) vs farmed tai, tairagai, salt, soy sauce, wasabi, raw nori, myoga, shiso
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled nodoguro, binchotan roasted maui onion
(new) tempura anago, ankake, ginger juice
(new) spring nabe (wakatakeni) - amadai, wakame, takenoko, kinome leaves
can’t get enough of takenoko and kinome
karasumi
(new) gohan - dungeness crab, kanimiso
it took moe about ninety minutes to pick five whole crabs for this rice course.
the notorious B.H.G
sometimes your food just hypnotize me
and if you don’t know, now you know
cucumber, turnip, myoga
x5
pro tip, the more rice you eat the less you pay per course.
aaand we ran out of rice
(new) harry’s berries gaviota strawberries, kinako whipped cream
yuki-san
wasanbon
fin
