June 29th 2010

Gnome Fish from Hachijyo Island

Blue Fish from Hachijyo Island

Blue Snapper from Hachijyo Island

Grilled Scampi with Sea-urchinn butter seved with somen noodle dressed in wasabi tobiko, fresh tomato and green apple.

June 26th 2010

Flying Fish from Yaku Island

Renko Snapper from Saga

Spotted Parrrot Fish from Nagasaki

Parrot Fish from Nagasaki

Scampi from New Zealand.

June 25th 2010

Gnome Fish from Nagasaki

Black Snapper from Fukuoka

Bartailed Flathead from Fukuoka






Water Giant Octopus/Mizu Tako from Hokaido

Fresh Octopus carpaccio with fresh orange, ponzu mousse and wasbi

June 22nd 2010

Aka-Mutsu/Red-Blue fish from Ogasawara Island

Ruby Snapper from Ogasawara Island

Golden Eye Snapper from Niijima Island

June 20th 2010

Foie-Gras / Squab Terrine
served with tomato jam, grilled Kumquat and homemade brioche








Green plum : We are going to make umeshu. It will be available in 2011.

June 19th 2010

Black Snapper from Nagasaki

Gnome Fish from Fukuoka

Red Sweet Lip/Whisling Snapper from Nagasaki

Sauteed Red Sweet Lip Fillet served with grilled rice ball mixed with salted/cured kombu and Japanese red snapper broth

From the Late Night Menu this week -

Om-Rice -Basically an omlette with fried rice inside, demi glace sauce and ketchup. This is a nostalgic, super popular dish in Japan, one of many Japanese transformations of foreign dishes.

June 18th 2010

Bonito from Kagoshima
If you had come in our restaurant in early spring and tasted the Bonito, it could be fun to compare the differences between this one. Bonito gets more fat with the season, its peak being in autumn.

Baby Yellowtail from Fukuoka

Rudder Fish from Nagasaki
It looks tasty to me, with a lot of fat just under the skin.

June 17th 2010

Razor Clams
sauteed with red/yellow pepper oil
served with garlic soy sauce

June 16th 2010

Threeline Grunt from Kotsushima Island

Golden Eye Snapper from Shikine Island

June 15th 2010

Gnome Fish from Hachijyo Island

Rudder Fish from Niijima Island

Red-Blue Fish from Ogasawara Island





Sockeye Salmon from Alaska

Atlantic Salmon from Scottland

Pacfic/King Salmon from New Zealand

June 13th 2010

Phyllo wrapped Red Tile Fish served with grilled vegetables, nibitashi and tapenade sauce (anchovy, olives, capper, olive oil).

Red Tile Fish is a very important fish for Japanese kaiseki style cuisine in Kyoto for its delicate but deep taste. It is called Guji in Japanese.

Rice with Sauce Americaine.

This is something that you probably can never have anywhere - Sauce Americaine is a French classic, but French restaurants generally do not serve rice. You can make rice at home but regular household will not be making this sauce casually. I am so blessed to be working in a restaurant and be able to combine the two. This marriage was heaven.

June 12th 2010

Bartailed Flathead from Fukuoka



Black Rockfish from Nagasaki



Japanese Branquillo from Fukuoka

June 11th 2010

Gnome Fish from Fukuoka

Stripe Bass from Fukuoka

Parrot Fish from Nagasaki

Sockeye salmon season has arrived

The season for Sockeye salmon has arrived.
We are now serving three different kinds of salmon.
Sockeye salmon from Alaska, Pacific King salmon from New Zealand and Atlantic salmon from Scottland.






Chiken Liver Mousse : miso, sansho pepper, chili powder, truffle/foie-gras oil

June 8th 2010

Gnome Fish from Kotsushima Island

Spring Snapper from Niijima Island

Golden Eye Snapper from Kotsushima Island

Blue Snapper from Hachijyo Island

June 5th 2010

Homemade greentea bread and Brioche












Grilled quail salad : served with frisee salad and grilled vegetable, soy/sherry vinegar dressing and Kuro Shichimi.

Cold chocolate soup : Coconut/anise sorbet with pine nut caramel and grilled pineapple on cold chocolate soup

June 4th 2010

Bonito from Kagoshima

Red Bull Eye Snapper from Nagasaki

Rudder Fish from Nagasaki

June 3rd 2010

Sweet Lip Snapper / Whistling Snapper from Oita

Mr.Ciro from Sicily

Mr Ciro, one of my favorite wine producer from Sicily came to 1 or 8. I visited his winery at Etna couple of years ago. This time around, he came to NY with his new wine, M.I, Etna, D.O.C Rosso.


I had a great time at Etna with his family. We had a BBQ at his vineyard, picking plants naturally growing on the property. There were some greens on the lot, we could call it a weed since it is just naturally growing, but it tasted amazingly good. Nobody at the winery knew the name of this green -they just called it "green"- which was quite surprising to me as it tasted so good and well worth to be given a name... We made some salad with this green and some lemon taken directly from a tree on his lot. That was definitely the best salad I ever had in my life, an ideal way to eat anything.

His wine is equally wonderful. Gentle, smooth, honest with a great depth and leaves a lasting note at the end, a deep impression of his personality.

EEL vs CHEF

We got some live eels for memorial's day BBQ.
These are the chefs battling with them.






Grilled eel's heart with sansho pepper.

June 1st 2010

Blue Snapper from Hachijyo Island

Threeline Grunt Fish from Kotsushima Island

Red Bull Eye Snapper from Hachijyo Island