spring is here.
@boourns review forthcoming?
sakizuke - seared kinmedai (chiba katsuura), tosazu, shiso blossoms
(new) agemono - corn and hokkaido scallop kakiage, mitsuba
grilled fresh takenoko
akagai, udo nuta-ae (saikyo miso, kabosu, sesame paste)
big udo energy
big kabu energy
steamed sakura ebi, kabu, soramame, ankake
shinogi - anago oshizushi, salt, fresh wasabi, kinome
owan - dungeness crab suimono, baby kabu, yuzu
(new)hatsu katsuo warayaki, ginger, shiso, myoga, salt
sake steamed abalone, abalone stock cube, abalone liver sauce, wasabi
charcoal grilled hokkaido kinki, charcoal roasted onion
aori ika tempura, ankake, ginger juice
(new) hana sansho
this sansho flower has a super short one to two week season and almost never seen in the states. the slight tingling it gives your mouth was a great accent for the sweet ebi shinjo and bamboo.
(new) nabe - ebi shinjo, wakame, hana sansho, takenoko
grilled karasumi
nodoguro gohan, miso soup, pickles
x3
shizuoka musk melon
k & j orchards nashi pear, sake jelly
fin
