brandon started serving a new chinmi, grilled konoko aka kuchiko aka bachiko aka sea cucumber ovaries and it’s fantastic. usually sea cucumber intestines are fermented or completely dry. this one was semi-dry and when grilled the texture was crunchy but still soft on the inside. the flavor had a rich umami with an intense ocean taste. each strand of the bachiko is basically one ovary and requires over 100 sea cucumbers, making this one of the most expensive ingredients.
thanks for the invite @NYCtoLA. review forthcoming @Sgee?
calligraphy by kaori-san
juyondai honmaru hiden tamakaeshi tokubetsu honjozo
sakizuke - seared kinmedai (chiba), tosazu jelly
agemono - sakura ebi
yaki nasu, shredded ginger, dashi
panko crusted hamo
aemono - live santa barbara spot prawns, snap peas, fava beans, udo, kinome, kimizu sauce
niizawa kizashi junmai daiginjo 7%
shinogi - kasugodai bozushi, shiso, lemon, salt, wasabi
owan - streamed dungeness crab shinjo
otsukuri - hatsu katsuo warayaki, ginger, shiso, myoga
sake steamed abalone, nikogori abalone cube, liver sauce, wasabi
charcoal grilled kinki (hokkaido), charcoal roasted onions
megochi tempura, simmered kabu
nabe - shiro amadai, komatsuna greens, shiitake
nichi nichi akitsu yamada nishiki
chinmi - bachiko
nodoguro, shell pea gohan
harry’s berries gaviota, kinako infused whipped cream
regier family farm yellow peaches, sake and sea salt gelee
higashi by yasuko-san @adzuki_life
matcha tea
fin
pre-dinner bang
@Clayfu’s eggs
boba
& Veg courses
