new dishes for december:
sakazuki sake cup
seikogani okayu with uchiko and sotoko eggs
chef go makes a warm porridge out of some dashi, rice and the seikogani meat, eggs and kanimiso.
somebody mentioned this would make a great belt buckle
binchotan seared kinmedai, tosazu gelee, shiso blossoms
goma-ae - fuyu persimmons, roasted shiitake mushrooms
magochi tempura, eggplant, ankake
pretty rare to see this outside of japan
cucumber, turnip, myoga
and the rest of the best
ebi shinjo, matsutake
serving this as a first course is like hitting a lead off home run. outstanding.
anago and chestnut tempura
sujiko, yamaimo, yuzu zest, dashi
modori-katsuo
super fatty and crispy skin
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
owan - wild oregon matsutake, hamo, green yuzu
binchotan grilled hokkaido kinki, lotus root, sudachi
hokkaido uni tsukudani
nabe - amadai, matsutake, mizuna
karasumi
gohan - black cod saikyo yaki, mitsuba
x3
k & j orchards nashi pear, sake jelly
yuki-san’s wasanbon
matcha
