Shunji Japanese Cuisine: After two weeks of bartering a few pieces of nigiri each night from Shunji-san in exchange for my for backyard mulberries, I had finally had enough of the flirting, and booked a whole she-bang late Spring omakase last night (not comped).
New dish alert: Not one, but TWO new large format rice creations!
First, Sakura ebi and takenoko gohan: This is as spring as it gets. Gentle, and glorious.
Second, kani, kani miso, spring peas, and steamed bafun uni gohan. Utterly, devastatingly delicious. The rice was redolent of the crab tomalley. The steamed bafun uni rounded out all the great flavors in this bowl.
Served with housemade pickles and seaweed miso soup. So much yes. I have no words. Call ahead to order.
FTC all-star sightings at Shunji last night: Chef Jon Yao (Kato), Chef Mei Lin (Nightshade), @matthewkang, and the irrepressible @CiaoBob (who enjoyed the very last JL mulberry of the season).