Welcome @Foodiefromla.
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don’t be afraid to post, we won’t judge. good luck with the reservation, you never know, and happy birth month.
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Welcome to FTC!!!
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Welcome to FTC!
Don’t worry about the pics. I have a iPhone 12 and my pics look like I use a potato camera
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Thanks everyone!
matsutake, seikogani, kegani, and spiny lobster season is the best season. if saba was in season that would be perfect 
@rlw power rankings forthcoming?
sakizuke - ebi shinjo, oregon matsutake somen, ankake
i’m bringing my own rice next time because i just want to eat this ebi shinjo and matsutake with a bowl of rice, so good.
sujiko, yamaimo, yuzu zest, dashi
steamed hokkaido kegani, kani miso
agemono - anago, satsumaimo
kue shabu shabu, tosazu gelee, shiso blossoms
(new) shinogi - sekogani okayu with uchiko and sotoko eggs, kani miso
warm porridge with sekogani, excellent.
owan - matsutake suimono, yuzu
sashimi - tai, tairagai
the texture and sweetness of the tairagai was incredible.
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled hokkaido kinki, binchotan roasted maui onion
fried amadai, silver ankake, fresh ginko nuts
(new) mizore nabe - santa barbara spiny lobster, matsutake, komatsuna, yellow yuzu, grated daikon
the spiny lobster was super tender after being poached and then lightly grilled.
chinmi - grilled karasumi
gohan - gindara saikyo yaki
x3
this rice inflation is getting out of hand
shizuoka musk melon
bonus k&j nashi pear, sake jelly
fin
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Only three bowls? Lol
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bowl deflation
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That musk melon looks insane. Did chef Brandon mention where it was from?
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I was wondering about that too! I need that!
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it was juicier than a daytime telenovela, if you look closely you can see it dripping. they’re the crown melons in its own box you can sometimes get at marukai.
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I’ve always wondered if those were any good. I’m always too scared to pay the money to purchase them just to end up getting a dud.
Does anyone know if there’s a season to get them?
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I believe they’re grown in a greenhouse in shizuoka so they’re always in season.
they’re $120 at marukai the last time I checked. watching how they’re grown (given daily meni-pedis and enrolled in private school) it’s unlikely there will be a dud. maybe we can start an ftc crown melon pool.
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You ain’t lyin. Wow. 
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Holy shit that is insane who wants to ftc split lol?
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What’s the green stuff on the matsutake?
yuzu
The issue with the ones at the market is you don’t know how long they’ve been there for. Suboptimal over ripeness since most of these are picked at peak ripeness.
Most chefs that work with them tell me that if they don’t get them within a couple days of them getting in from the importer, quality drops quickly
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That’s great to know before I go wasting money on one of these things. I need to go contact ussakayu lol
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isn’t there a date printed on the tag?