Octber 28th 2010

Obako-Sawara from Yamagata
It came with a tag indicating the name of the ship and fisherman that caught this Japanese Spanish Mackerel - The ship's name is Kan-eimaru and the fisherman Mr. Mamoru Kato. The tag also mentions that "ikijime shinkeinuki" was done, which is basically a way to kill the fish at once without stressing it (at the same time cutting off the nerves and draining the blood), so to preserve its quality at its best.

The three smaller fish beneath it are some Pike Mackerel from Aomori.

Sawara Tataki
seared sawara served with daikon onioroshi and dashi ponzu

Chiken Pot-Au-Feu (Mizu-Taki)
Bobo Chicken and winter vegetables, served with Konbu/bonito broth and black sesame sauce.




Rainbow seen from the front of the restaurant, Oct. 27th 2010.
It was raining and the sun came out - the phenomenon poetically called in Japan "the wedding of the fox".

october 20th 2010

Beef Tongue Stew

Fond de veau base, with Akamiso and red wine,

served with homemade shiso gnocchi, burdock root, carrot and maitake mushroom

John Dory

In Japan, we say the uglier the fish, the better the taste. John Dory clearly classifies as a very tasty fish.

October 19th 2010

Grunt Fish from Oita

Golden Eye Snapper from Chiba

Pike Mackerel from Miyagi

Monk Fish Liver/Ankimo from NJ USA

Smoked Monk Fish Liver

served with dashi broth,black pepper and wasabi oil

October 16th 2010

Horse King from Fukuoka

Red Bull Eye Snapper from Fukuoka

Mackerel From Nagasaki

Pike Mackerel from Miyagi

October 15th 2010

Kosho(pepper) Snapper from Fukuoka

Gnome Fish from Nagasaki

Golden Thread from Fukuoka

October 13th 2010

King Trumpet Mushroom
Chanterelle Mushroom
Enoki Mushroom
Shimeji Mushroom
Shiitake Mushroom
White Button Mushroom
Matsutake Mushroom
Maitake Mushroom
(in no particular order)


Grunt Fish from Oita


Pike Mackerel from Miyagi


Big Leaf Fin Squid/Aori Ika from Kouchi
Its taste and price is considered the king of squid in Japan.

Mushroom tasting dinner report

Mushroom tasting dinner was on last Wednesday night, and the fungi were presented and enjoyed in many ways, some unexpected. Here are some photos.

Aperitif: Morel mushroom dirty martini

Amuse bouche :

* Maitake mushroom tempura

with fresh kabosu and truffle salt

* Matsutake flan
* Mixed mushroom and shrimp dumplings

Soup: White button mushroom potage with miso flavor foam

Terrine of mushrooms, bacon, root vegetables and cream cheese,

served with mushroom chips and sesame parmesan cheese cracker

Paired with Chikurin junmai warm

Papillote of tile fish and mushrooms

tile fish fillet,shimeji, enoki, shiitake mushroom, konbu kelp, kabosu wrapped in paper and grilled

paired with Domaine de Riaux, Pouilly Fume 08'

Mixed mushroom / duck comfit Pie, roasted duck breast with chive oil served with okura and carrot, with porcini salt, balsamic reduction, fond de veau with mustard

Paired with Flavio Roddolo Dolcetto d'Alba Riserva 07'

Grilled Matsutake nigiri sushi with yuzu zest and fresh kabosu

Grilled king oyster mushroom nigiri sushi with shichimi pepper and soy sauce

Maitake cookie and maitake/pine nut tarte with white mushroom ice cream

Paired with Satoh -sweet potato shochu mixed with hot water

October 1st 2010

Gnome Fish from Fukuoka

Striped Jack from Fukuoka