sayori (halfbeak, full body), shiso, wasabi, nori, fried bones
heads-up, now serving sayori roll-ups.
The sashimi was served with, what the chef called, a black bean soy sauce. can anybody translate (@beefnoguy, @BradFord?)
grilled pork jerky
like biting into a slim jim, only softer. kind of tasted like a lap cheong. i liked it.
gobo and yamaimo tempura
gohei mochi, red miso
i never had these sandal-shaped mochis before. it was sweet, savory and stickier than a cinnabon left in a hot car.
aji kama nitsuke
not as good as the rockfish i had but still very good
salmon trout smoked in cherry bark
highlight, probably my favorite thing on the menu. this has consistently been great since they opened.
holstein, narazuke pickles, wasabi
could have been more tender, flavor was nice and beefy.
sakura mochi
