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2023-02-02
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Lunch. Counter seating 8. Here’s what we had. -Houbou (魴鮄), which is in season from December till March. Full-bodied with a light sweetness. Served with lime.-SquidAdd on items: 烏魚子, 安康魚肝 and grilled Shirako-Trout-Saba-Deep fried 安康魚. Chef explained that he bought the whole fish. -赤貝-赤睦-Grilled 太刀魚-Chu toro-Tuna-馬糞海膽served cold. Texture similar to IceCream. PickyEater noted that most of the ones at other restaurants were more room temperature with much smoother textures. We both preferred this c
-Houbou (魴鮄), which is in season from December till March. Full-bodied with a light sweetness. Served with lime.
-Squid
Add on items: 烏魚子, 安康魚肝 and grilled Shirako
-Trout
-Saba
-Deep fried 安康魚. Chef explained that he bought the whole fish.
-赤貝
-赤睦
-Grilled 太刀魚
-Chu toro
-Tuna
-馬糞海膽served cold. Texture similar to IceCream. PickyEater noted that most of the ones at other restaurants were more room temperature with much smoother textures. We both preferred this chilled option.
-Miso soup
-Eel
-Tamago
Add on- Wasabi hand roll- def not for me. Everyone else had tears streaming down their eyes.
No dessert.
In summary: exceptional. No wonder it’s so hard to book. Loved the chewy rice and intense wasabi vinegar balance.
張貼
