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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she got this wrong too
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Going tomorrow - excited and hope to see buri donabe!
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I am going Sat!
Hoping the duck is still flying around
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perfect timing for hotaru ika season 
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… and that new truffle oil-based dessert.
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Best restaurant in LA.
Good grief…was LAT always this bad?
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If BHG wants to up (or down) grade his Toto
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wanted to invite @rodeogig to this elitist restaurant with my snobby privilege but he seemed to have disappeared, so held hands with fifty shades of @chrishei instead. review forthcoming?
sakizuke - seared kinmedai (chiba), tosazu jelly
agemono - shirauo and satsumaimo tempura
hokkigai (hokkaido), snap peas, fava beans, udo, nuta-ae
live california spot prawns, dashi, mitsuba
shin murata bowl
shinogi - aji bozushi
owan - okoze, takenoko, kinome suimono
otsukuri - tennen tai, akagai, wasabi, fresh nori, myoga, shiso
sake steamed abalone, nikogori abalone cube, liver sauce, wasabi
charcoal grilled kinki (hokkaido), charcoal roasted onions
panko crusted takenoko
the bestest mcnugget
seared-steamed-grilled duck breast, simmered kabu, silver ankake
nabe - dungeness crab shinjo, shiitake, komatsuna
grilled karasumi
nodoguro, shell pea gohan
mizumono - k&j orchards nashi pear, sake jelly, sea salt
higashi by yasuko-san @adzuki_life
pre-dinner donut
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I dont think its fair that you and @chrishei are able to go so many times while people like us dont even get a chance. /s
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