ryo san’s first pop-up dinner at brothers sushi santa monic was a very strong showing, with a lot of sushi sho influence, not surprising considering the sushi sho lineage. excited to see how he evolves.
highlights
kasugodai
ohagi
kegani
kinmedai, daikon oroshi
iwashi maki
hireshita chutoro
kohada
komochi yari-ika
aji
ankimo, narazuke
tamago
kasugodai cured in su-oboro (made from egg and vinegar), yuzu
ryo-san
simmered tako aged one week
kinmedai (chiba), cured in salt
kegani served with tosazu
katsuo with grated sweet onion, aoyaku (chives and ginger)
sumi ika
sakura masu kobujime
aji, aoyaku (made from chives and ginger)
komochi yari-ika
akami hirazuke
hireshita chutoro sakuzuke
kohada
ankimo with baby watermelon narazuke
tachiuo
kisu kobujime, kinome
iwashi maki, shiso, gari, chives
kinmedai, daikon oroshi
sawara kobujime
ohagi
gindara served anago style
daikon bettarazuke
fin
