sorry it timed out
yeah I figured. Still appreciate the noble service though!
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there was lag and I couldn’t get any for 2/10 
delayed release this month
lobster, crab x2, clams x3, takenoko, duck, buri gohan x2, is winter the bestest or greatest season?
@formersushichef @Spicyshlomi review forthcoming?
sakizuke - charcoal grilled california spiny lobster, lobster head dashi, roe, miso, yurine
aramasa private lab hinotori 2020
@formersushichef @Spicyshlomi thanks for sharing.
steamed hokkaido kegani, kani miso
agemono - kobashira, satsumaimo
kue shabu shabu, tosazu gelee, shiso blossoms
shinogi - sekogani okayu with uchiko and sotoko eggs, kani miso
nuta-ae, raw udo, charcoal grilled hokkigai
owan - grilled and steamed shrio amadai, fresh winter takenoko, yuzu
otsukuri - tennen tai, akagai, wasabi, fresh nori, myoga, shiso
sake steamed abalone, nikogori abalone cube, liver sauce, wasabi
charcoal grilled kinki, charcoal roasted onions
seared-steamed-grilled duck breast, simmered kabu, silver ankake
mizore nabe - steamed ebi shinjo, shiitake, komatsuna
grilled karasumi
winter buri, ginko nut gohan x2
me when chef has to cook two donabes because he knows you’re a fatty
delicious double donabe - buri belly, buri collar
rice-flation in full effect
okoge
mizumono - k&j orchards nashi pear, sake jelly, sea salt
higashi by yasuko-san @adzuki_life
predinner kato bang
sea urchin donut, iberico ham, brown butter
maitake, fermented chili
fin
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sounds like a nice contrast.
love this texturally. whitefish vs. clam 
elite combo
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The hand written menu is back
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Damn looks so good. Especially that crab
Save some reservations for the rest of us lol!
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Sakizuke & Agemono were the highlights for me, exceptional meal!!
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the simple looking kabu next to the already delicious duck was also impressive. the turnip is first cooked in the water that’s used to rinse the rice to get rid of any bitterness, and then simmered in seasoned kombu dashi until tender and infused with flavor.
taking a bite, the turnip is soft but still has a bite, there’s a subtle sweetness and it just fills your mouth with dashi and umami. almost like biting into a xlb, the sauce is inside. reminds me of all the delicious simmered veggies he did for the bento box.
bestest turnip in the city or the greatest?
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gee, that sounds great, definitely worth a journey down to DTLA.
i like what that turnip captures: simplicity, texture, contrast, and surprise. no overt sauce on the duck itself (except maybe a subtle ankake), but it sounds like the reveal of the dish is when taking a bite of the turnip. and the glossiness of that turnip with silver ankake with the oribe plate underneath, very nice.
that’s kind of why I love the sashimi duo of whitefish v. clam or cephalopod, especially starting with something clean like a good piece of tai. taking a bite, it’s about live, pillowy bouncy texture and the flavor that builds with chewing.
thanks for reporting back.
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He brought duck back in his menu? 
besides his bentos, I don’t ever remember seeing duck on his dinner menu or am I wrong? I know he did beef or wagyu once.
I wish I scored reservations this month. If anyone will spare any seat because your plus one is lame and cancelled. DM lol I’ll go!
Wish me luck y’all. I’ll try again to score seats. Never give up haha
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i first had it a couple years ago, he says he only does it for about six weeks in the winter.
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Failed another attempt haha. Oh well. I hope someone here got a chance. I’ll try again next month! 
looking at porkbelly’s photos will feed my eyes lol
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gee laurie ochoa reporting back on the humble turnip.
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But maybe better with caviar? Heheh
Jk
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Unfathomable.
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I just read this article–noticed that she didn’t even get Chef Brandon’s last name right. Jeez. Pretty damned sloppy of her.
Also: Let’s not forget that sublime onion he makes!
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