Tuesday, December 27, 2011

December 24th & 25th 2011

Amuse bouche
Miniture Chilled Oden
Oden : Japanese Winter Soul Food

1st course

Sauteed Foie gras with white radish puree & leaf puree,

served with house made brioche

2nd Course

From front

Monk Fish Liver (Ankimo) with Squash Pickles (Nara Zuke)

Snow Crab Meat & Herring Roe (Kazunoko) in Tosazu Gelee

Seared Bonito with Yogrut/Miso Sauce

3rd Course

Bouillabasse Chawanmushi

Egg Flan, served with Bouillabasse

No photo : Rose Wine Granite

4th Course
Hagi Toro, Gnome Fish, Chopped Pike Mackerel with sesame/ginger/scallion, Sea Urchin/Ikura


Roasted Rack of lamb with red miso crust, served with White/Black Trumpet mushroom & red wine sauce.


Chesnut Chocolate Cake with Kinako(soy bean) Ice Cream & Kumquatr compote

Friday, December 23, 2011

Dec 22nd 2011

Sawara (Spanish Mackerel) Tataki Salad

seared spanish mackerel, red onion, celery, kaiware, micro chive, served with miso/yogrut dressing

Ton Jiru

Braised pork belly,cooked roots vegetable, mizuna, shichimi pepper, mozzarella cheese, served with white miso/bonito broth soup

Tuesday, December 20, 2011

Dec 18th 2011

no discription, just smell......

Thursday, December 15, 2011

Dec 15th 2011

Red Rock Fish (Aka Mutsu/Nodo Kuro) from Nagasaki

This is one of the most expensive fish in Japan nowadays, the two said most expensive fish being KinKi (Bighand) from the eastern Japan and this Red Rock Fish (Akamutsu) from the western Japan.

This fish has a beautiful layer of fat right under the skin, which adds an element of sweetness to the taste. The white flesh has a good amount of fat to it too, which gives it a wonderful soft texture that makes it a perfect match with sushi rice.

Friday, December 9, 2011

December 9th 2011

Hon Maguro from Boston

Arabasque Greenling (Hokke) from Hokkaido

One of the signature fish from Hokkaido. In the winter time, it is quite fatty and very tasty. Because of its fat content, the taste changes rather quickly, therefore it is most often semi-dried and grilled.

(Below) Golden Eye Snapper (Kinme Dai) from Kouchi

Tuesday, December 6, 2011

Dec 6th 2011

Kue Grouper from Nagasaki

Sunday, December 4, 2011

15 x 15 on Nov 30th & Dec 1st 2011

Sushi Sake 15 x 15 was held last week - This is the ultimate sushi and sake pairing. A different sake was paired with each nigiri, 15 times over. The idea may have been a little geeky but it turned out to be a super fun experience.

* Stone Flounder (Ishi Karei) x Sogen, Junmai

The delicate taste of the Stone Flounder was here paired with Sogen Junmai, which is light and sharp, with a hint of aroma of young bamboo at the end.

* Yellowtail (Buri) x Kagatobi, Junmai Ginjyo

The yellowtail from Himi (the region reputed to be one of the best for yellowtail in Japan) has a good amount of fat. Kagatobi Junmai Ginjyo has a thick texture with a fruity aroma at the beginning, but also a finishing with a strong acidity, which cuts the fattiness of the yellowtail.

* Tuna Akami marinated in Soy Sauce with Japanese Mustard (Zuke Maguro w/Karashi) x Naraman, Junmai

The sweetness of the rice coming through Naraman Junmai, the umami of the soy sauce and the particular bite of the Japanese mustard makes a well balanced triangle.

* Autumn Salmon (Aki Aji) x Sawanoi, Junmai Hiyaoroshi

The Aki Aji from Hokkaido can only be fished a few weeks a year. To this very seasonal fish, we paired another seasonal item, an autumn unpasteurized sake. These seasonal sake are made to go perfectly with the Japanese ingredients of the season. So it is no coincidence that the calm aroma of this sake matches so well with this seasonal fish from Japan.


* Seared Pike Mackerel (Sanma Aburi) x Yoshi no Sugi, Taru Sake

The aroma of the Japanese cedar barrel from the sake is here paired with the torched aroma of the seared fish. The sharpness of this sake cuts the oil of the Pike Mackerel.

* Golden Eye Snapper (Kinme Dai) w/yuzu zest x Yuki no Bosha, Junmai Ginjyo

A fish originally on the leaner side, the Golden Eye Snapper around this season has a hint of fat . It is here paired with a fruity and light sake. The aroma of the Ginjyo and of the yuzu zest are also in harmony.

* Chopped Horse Mackerel (Aji Tataki) w/ginger, scallion, sesame
x Masumi, Yamahai Junmai Ginjyo

Power meets power. The Aji Tataki wears a good amount of spices that gives it a punch. The Masumi Yamahai Junmai Ginjyo has a good strength, complexity and sharpness.

* Medium-fatty Tuna (Chutoro) x Seikyo, Junmai

Chutoro has equally the decadence of the fatty tuna and the particular iron taste full of umami of the akami. Seikyo is a sake of well balanced taste and aroma. This pairing is balance vs balance.

* Botan Shrimp w/lobster miso x Ohkagura, Junmai, served warm

Ohkagura and the shrimp's sweetness are lined up in extension. The sake is here warmed, so that the lobster miso which adds complexity melts once it is in the mouth.

* Gnome Fish w/yuzu kosho (Medai) x Biho, Junmai Ginjyo
Gnome fish is on the fatty side around this season, paired here with the delicate fine texture of Biho Junmai Ginjyo. Its elegant Ginjyo aroma also echoes well with the dot of yuzu kosho.

* Sea Eel (Anago) x Take no Tsuyu, Junmai

The soft and delicate texture of Anago contrasts with the sharpness of Take no Tsuyu, and the sweet and salty sauce on the fish plays nicely with the aminoacid = umami of this sake as well.

* Sea urchin/Salmon Roe (Uni/Ikura) x Dewazakura, Junmai Ginjyo Nama Genshu

This one is character vs character. The complexity of the Sea Urchin and Salmon Roe is paired with this unpasteurized and undiluted sake's strength, sweetness, Ginjyo aroma and complexity.

* Monk Fish Liver w/Pickled Squash (Ankimo/Narazuke) x Shusen, Junmai Ginjyo, served warm

Earthy vs earthy. By warming the sake, the shiitake like aroma of Shusen is emphasized The warmth helps the rich Ankimo to melt in the mouth to mix with the sake, and there comes in the crunchy texture and sweetness of the Narazuke pickled squash.

* Spotted Sardine (Kohada) x Tedorigawa, Yamahai Junmai

The vinegar marinated Spotted Sardine married with the very sharp and yet slightly smoky Tedorigawa Yamahai Junmai.

* Seared Otoro w/lemon, sea salt, black pepper (Otro Aburi) x Nanbu Bijin, Daiginjyo
To maximize the amazing umami of the Otoro, the long finishing of Nanbu Bijin Daiginjyo. This Daiginjyo has a good body of ginjyo aroma and a lovely complexity, which stands well even with the richness of the Otoro.

extra course

* Poached Cod Fish Milt (Shirako) x Kikusui, unfiltered Sake

The rich creaminess of the Shirako is paired here with the thick texture and sweetness of Kikusui, which happens to have a high alcohol content that gives it also a good sharpness.

* Crystal Squid (Shin Ika) w/sea salt & lemon x Yuzu Omoi (Yuzu sake) & club soda
To emphasize the sweetness of the squid, the acidity of Yuzu sake. The Yuzu sake straight would be too strong, so soda is added, which also counter balances the thick texture of the squid

Tuesday, November 15, 2011

Nov 15th 2011

Shishamo (Shishamo Smelt) from Hokkaido

It is normally available in a semi-dried form and eaten grilled.

Although a popular fish, even most Japanese do not know that this fish is absolutely delicious as a sashimi.

We have been looking forward to have this fish delivered. It is only available for a very short time each year, probably two or three weeks at the most.

Saturday, November 12, 2011

November 11th 2011

Sauteed Shirako with Soy sauce/Butter/Caper

Shirako = Cod fish's Milt = Japanese winter delicacy

If you like foie gras or sweetbread, Please try Shirako with warm Sake of shusen (woodsy/mushroom aroma,richness, robust)

Friday, November 4, 2011

November 4th 2011

Chicken Katsu
deep fried panko crusted chicken, served with chicken leg confit salad & house made brioche

Matsutake Mushroom from Washington.

also we got 1st Buri (Yellowtail) from Himi (no photo)

Monday, October 31, 2011

October 30th 2011

Venison Pie

venison, foie gras, pumpkin, maitake mushroom wrapped in pie crust, served with red miso/red wine sauce

Wednesday, October 26, 2011

October 23rd 2011

Grilled Scampi foamed americaine sauce on top, served with mushroom rissoto

Halibut 2 ways

Halibut fillet and enoki/shiitake mushroom, potato, seaweed wrapped in pie crust, served with yuzu butter sauce

Halibut fillet, chanterelle, porcini, enoki, maitake, shimeji , shitake mushroom and leek wrapped with wax paper, served with ponzu sauce

Thursday, October 20, 2011

October 19th 2011

Hon Maguro from Boston

Right under the skin of the tuna, there is a very tasty super fatty layer. It is between two strong tendon layers and is most often scraped off with a spoon to be used for rolls.

This time around, we are taking the time to peel off this layer piece by piece, to serve it as nigiri or sashimi.

Hagitoru = verb meaning to peel off.

Therefore, this is called "Hagi Toro".

Monday, October 10, 2011

Nanbu Bijin / Tengumai Pairing Dinner

Sunday 10/09, we held a pairing dinner with a variety of sake from two breweries: Nanbu Bijin and Tengumai.

from left:

* Nanbu Bijin - Sparkling Plum Sake (no added sugar)
* Nanbu Bijin - Tokubetsu Junmai
* Tengumai - Yamahai Junmai
* Nanbu Bijin - Daiginjo
* Tengumai - Daiginjyo
* Nanbu Bijin - All Koji
* Nanbu Bijin - Plum Sake (no added sugar)

It was warmer than expected on this day, so at the last moment we changed the order and pairing of the sake - Therefore, if you had previously read our menu plan, the following is a tiny bit different.

Amuse Bouche
Gyusujii Nikomi Choux:
Shichimi choux stuffed with braised beef tendon

pairing with Nanbu Bijin - Sparkling Plum Sake

We paired here the salty-sweet taste of the braised beef with the sweetness of the plum, plus the richness of the beef tendon and the bubbles of the sake.

1st Course
Bonito Tataki Salad with yogurt/miso sauce

pairing with Nanbu Bijin - Tokubetsu Junmai

We initially planned to pair the acidity or the Yamahai with the fermented elements of the yogurt miso sauce, but at the last moment changed the sake to contrast the refreshing feel of the Nanbu Bijin Tokubetsu Junmai with the fattiness of the autumn bonito.

2nd Course
Dashimaki Tamago

Cooked Egg served with mushroom ankake/micro mitsuba
(chanterelle, porcini, shimeji, shiitake, maitake mushroom)

Pairing with Tengumai - Yamahai Junmai (warm)

Key of the pairing here: Mushrooms with the warmed Yamahai to accentuate its earthiness.

3rd Course
Grilled Eel (shirayaki), eggplant & shishito pepper tempura
served with tomato miso sauce, balsamic reduction, micro chive

pairing with Nanbu Bijin - Daiginjo

The fullness of the aroma of this sake was paired with the earthiness of the grilled eel and the acidity of the tomato,
and its long finishing laced up with the balsamic sauce.

4th course

We did not take any photo, but we here served some nigiri, 3 pieces each from the following:
Tuna Zuke w/wagarashi (Japanese mustard)
Kanpachi w/yuzu kosho
Fluke cured with konbu seaweed w/yuzu zest
Botan shrimp w/ lobster miso
Ankimo (monk fish liver) w/Nara zuke (Radish pickles)
Uni / Ikura (Sea urchin / Salmon Roe)

Pairing with Tengumai - Daiginjyo

For a Daiginjyo, this one is not overwhelmingly flagrant but instead has a very good body to its taste, so we chose for it sea derived ingredients with rich taste, some spicy element and citrus.

Kamo Soba

Roasted duck, leg confit, sauteed foie gras, buckweat noodle, mizuna, served with bonito broth

pairing with Tengumai - Yamahai Junmai

The particular game flavor of the duck and the richness of the foie gras is paired here with the umami and sharpness of the Yamahai.

Kuri Zenzai

cooked chesnut, sake ice cream, grilled rice cake, sesame senbei served with chilled red bean soup

pairing with Nanbu Bijin - All Koji

This pairing allowed the aroma of koji from this sake to blend with the sweetness of the dessert, adding another element to it.

Friday, October 7, 2011

Oct 7th 2011

Pike Makerel (Sanma) from Hokkaido

Grunt Fish (Isaki) from Oita

Needle Fish (Sayori) from Kumamoto

Golden Eye Snapper(Kinme) from Kouchi

Black Snapper (Kuro Dai) from Fukuoka

Thursday, October 6, 2011

October 6th 2011

Sea Urchin from Maine

Please try with chilled Denshin Aki - Junmai Genshu Nama Zume

Chanterelle & Porcini from Washington, Seattle

Please try with warm Masumi Yamahai Junmai Ginjyo

Oct 6th 2011

Denshin Seasonal Nama Sake Series (Dec 2010 - Oct 2011) - The last version of this one year series has arrived.

Denshin Aki - Junmai Genshu Nama Zume

(Aki = autumn)
Fresh fruity aroma that intensifies as you sip, presence of sweetness of rice, with a sharp/clean finish.

This one is the summer version.

Not available right now, but we will have it again next summer.

Denshin Natsu-Junmai Daiginjyo Shizuku Nama

(Natsu = summer)

Fruity aroma , hint of earl grey tea, rich, complex, with a very long finish.

Denshin Fuyu - Honjyozo Nama

(Fuyu = winter)

see our blog Dec 2010

Denshin Haru - Junmai Ginjyo Nama

(Haru = spring)

see our blog April 2011

Tuesday, October 4, 2011

Oct 4th 2011

Gnome Fish (Medai) from Nagaski

Blue Snapper (Ao Dai) from Fukuoka

Grunt Fish (Isaki) from Saga

Pike Mackerel (Sanma) from Hokkaido

No Photo : we have baby spotted sardine (Shinko) & Crystal squid (shin Ika)

Friday, September 30, 2011

September 30th 2011

Pike Mackerel from Hokaido

Grunt Fish from Oita

Crystal Squid from Tokushima

Baby Spotted Sardine (Shinko) from Kumamoto

From left

From karatsu, Saga

From Santa Barbara

From Maine

Dote Yaki - Osaka Soul Food
braised beef tendon with miso

Thursday, September 29, 2011

September 29th 2011

Hon Maguro from Boston

Golden Eye Snapper (Kinme) from Kouchi

Flat Stripe Bass (Hira Suzuki) from Fukuoka

Grunt Fish (Isaki) from Saga

Pike Mackerel (Sanma) from Hokkaido

Bonito (Katsuo) from Mie

Friday, September 23, 2011

September 23rd 2011

Bonito (Katsuo) from Mie

Grunt Fish (Isaki) from Saga

Pike Mackerel (Sanma) from Hokkaido

Stripe Jack (Shima Aji) from Kagoshima

Scorpion Fish (Kasago) from Newzeland

Trigger Fish (Umazura) from Long Island

Black Fish from New Jersy

Red Sting Fish (Aka Mebaru) from Kumamoto

Butter Fish (Ebo Dai) from North Carolina