home made duck prosciutto

This is our 1st attempt with home made prosciutto.

Home made duck prosciutto:

It came out really nicely. I tried it with warmed chikurin (sake) and it was an amazing match.

Kobushime Duck prosciutto (Cured with Konbu seaweed washed with sake): This one was great with cold Akitabare (sake). I think a dry white wine with a lot of mineral will go nicely as well.

Grilled Japanese red snapper with sparkling squid salsa:

Once you bite into the sparkling squid, the juice of the squid turns into an excellent sauce for the red snapper.

snow day

Gnome Fish from Fukuoka

Red Bull Eye from Nagasaki

Renko Snaper from Saga

Rudder Fish from Oita

Needle Fish from Nagasaki

Grunt Fish from Fukuoka

Flying Fish from Yaku Island

Golden Thread from Saga

Scorpion Fish from Nagasaki

Feb 24th 2010

Noresore shot: Noresore is baby sea-eel. We serve this with ponzu and umeboshi infused bonito broth and a sprinkle of chilli powder.













Pork Belly Two ways: a la plancha served with sauerkraut and miso mustard vinaigrette sauce and cutlet with grilled zucchini and spicy green apple sauce

Feb 23rd 2010

Japanese John Dory from Kagoshima

Baby Yellowtail from Chiba

Threeline Grunt from Oita

Cutlassfish/belt fish from Tokushima

Sparkling Squid from Toyama

Feb 19th 2010

From Kyusyu.

MeDai-Gnome Fish from Fukuoka

Arakabu-Scorpion Fish from Nagasaki

Sayori-Needle Fish from Kumamoto

Sagoshi-Japanese Spanish Mackerel from Nagasaki

Itoyori-Golden Thread from Nagasaki

Mejina-Rudder Fish from Ooita

Kaiwari-Horse King from Nagasaki

Isaki-Grunt fish from Fukuoka

Tobiuo-Flying fish from Yaku Island

Chicken Pot-au-Feu

The inspiration for this dish was "Oden", which is one of many Japanese seasonal winter dishes that warms you up from the inside on a chilly day.

Grilled chicken with slow cooked vegetables in a pork/chicken broth combined with Dashi (bonito flake broth).

I recommend this to be had with warm mild junmai type sake.

Japanese delicacy in winter-1

Sauteed cod fish milt (soft roe) with ratatouille.

If you like sweetbread, you should have it at least once before spring comes.

bad photo but the taste is good - pt1

As per our chef's request, these photos are posted temporarily, until we get good photos for the website. My photo skill is not as good as our food. I am sorry chef.

Vegi sushi

tartar

omakase sushi (It changes daily)

assorted appetizer

mushroom soup

I will try to take a photo for the kitchen entree tomorrow......

Feb 16th 2010

Belt fish from Wakayama

Japanese John Dory from Kouchi

Mustache cod fish from Nagasaki

Japanese Blue from Nagasaki

Taira-Gai /penshell scallop from Fukuoka

Cod's Milt /if you like sweet bread, you should try it.

Kazuo Yoshida (sushi chef) from Nagasaki. Now in season...

Today's fish from Kyushu Area

Daruma-Gnome Fish from Fukuoka
Sagoshi-Baby Yellowtail from Saga
Mejina-Rudder Fish from Ooita
Renko-Renko Snapper from Saga
Sayori-Needle Fish from Kumamoto
Isaki-Grunt from Fukuoka
Guji-Red Tile Fish from Nagasaki

Grand Opening Today

Today's special fish from Japan
From top
Japanese Spanish Mackerel from Chiba
Japanese Blue from Kagoshima
Baby Yellowtail from Nagasaki
Japanese John Dory from Tokushima
These fishes come from Tsukiji Market/Japan

Green tea macaron with azuki cream

Those of you who already called in to reserve a table - Thank you.

But the restaurant is not opened just yet.

This long delay is causing me to lose hair. Literally.
Our chef took pity on me and made some macarons.

We will open before I lose all hair (and there aren't so much left). Thank you for your patience.