Amazing plain white rice has a surprising amount of umami and sweetness, and of course a toothsome texture, but I have to admit it’s kind of a contemplative experience–a whisper, not a shout, and you may need to pay closer attention to it than dining circumstances allow. But as part of the typical set of rice-soup-pickle, you’re alternating mouthfuls, which should mitigate the plainness of the rice.
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I’m actually quite fond of really good bread as a vehicle for EVOO and AOC butter.
Been testing/tasting great butter all pandemic. 
Although not AOC, for domestic, there’s Amish butter that’s quite delicious.
Just a brief off-topic detour… Where does one find Amish butter (in LA)???
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Gelsons. They’ve had Minerva Dairy butter in stock regularly along with various other high fat domestic butters and interesting imports from France & Italy.
Going back to rice, like in Midnight Diner, a bit of good butter and a few drops of soy sauce on freshly cooked hot rice is low brow greatness.
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Oh, well, I don’t consider that truly “plain,” just as bread + EVOO or butter is also not, to me, plain! 
Thanks for the info about the butter. Will keep an eye out for it.
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What are the odds?
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I can still taste that dish in the back of my mouth. Exceptional.
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a few new dishes for summer. a delicious anago oshizushi replaces the aji bozushi, the sashimi course is now a seared, lean-and-clean hatsu katsuo, and with the end of kinmedai season, chef go is now using black cod saikyo yaki in his gohan. the same black cod from the bento only seared over binchotan instead of gas. this was the best rice course i’ve had since the kinmedai gohan, so good 
on another note, unfortunately bethany left and the hayato team is now down to only four, chef go, yuki, hiro, and richard.
dassai 23
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, shiso blossoms
(new) shinogi - anago oshizushi, sesame seed, salt, fresh wasabi
owan - dungeness crab, baby kabu, suimono
(new)hatsu katsuo warayaki, chive, salt, soy sauce
cooked over some rice straw that resulted in a perfectly seared and smoky exterior.
sake steamed abalone, abalone stock cubes, abalone liver sauce, wasabi
binchotan grilled nodoguro, lotus root
nuta-ae, raw udo, hokkigai
amadai, ankake, tokyo negi
hokkaido uni tsukudani
shabu shabu - a5 miyazaki wagyu, komatsuna, shiitake and oyster mushrooms, kinome leaves
the wagyu tonight was especially smooth and silky.
karasumi
(new) gohan - black cod saikyo yaki, mitsuba
this cod was so rich and oily with a slight sweetness from the miso. the counter polished the entire rice pot off in no time.
x3
harry’s berries gaviota, kinako infused whipped cream
bonus harry’s and ken’s top notch white nectarines
wasanbon
@js76wisco towel count - .5
after dinner kakigori bang @ hatch
thanks to @coffeezeri for the tip. this was a two night pop-up with naoto yonezawa from kuramoto ice
ichigo shortcake - harry’s berries strawberries, pastry flakes, cream kakigori
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Could’ve fooled me that the fish in the gohan was nodoguro. Oh wait… 
Verdict?
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pretty good, light and slightly sweet.
next pop-up will be at smorgasburg with two new flavors:
Melon Cream Soda
Weiser Family Farm’s super sweet melon, melon soda foam, Hokkaido milk ice cream
Hojicha with Burnt Honey
Kanazawa Hojicha syrup, burnt honey Hojicha ice cream, macadamia nuts
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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
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Lots of effort put into those gifs
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gifs, or it didn’t happen. 
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I knew you were him…I knew it!
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hi @CiaoBob,
Thanks 
. Yah, you got me.
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Wow. Most beautiful post in FTC history…
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Hi @PorkyBelly,
Great report and I love your new technology.
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The Porky-verse?
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