highlights from this evening:
- kakiage tempura
- anago
- shabu shabu with a5 miyazaki wagyu and umeboshi
- seared katsuo
- black cod saikyo yaki gohan
- abalone
- binchotan grilled kinki - the crispy chicken-like skin on this piping hot kinki was so good
- hokkigai
- amadai
- ken’s top notch white nectarines
- sitting next to legendary og mori-san (arigato gozaimasu for the sake!)
sakizuke - chilled torigai, binchotan charred eggplant marinated in kombu dashi, ginger, junsai
agemono - kakiage tempura, brentwood corn, hokkaido scallop, mitsuba
binchotan roasted live santa barbara spot prawns, okra, tosazu jelly, yuzu zest
shinogi - anago oshizushi, sesame seed, salt, fresh wasabi
owan - dungeness crab, baby kabu, suimono
seared katsuo, chive, salt, myoga, soy sauce
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled kinki (hokkaido), lotus root, sudachi
nuta-ae, raw udo, hokkigai
amadai, ankake, tokyo negi
hokkaido uni tsukudani
shabu shabu - a5 miyazaki wagyu, mizuna, shiitake and oyster mushrooms, umeboshi
karasumi
gohan - black cod saikyo yaki, mitsuba
x3
harry’s berries gaviota, kinako infused whipped cream
bonus harry’s and ken’s top notch white nectarines
wasanbon
fin
