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2019-01-28
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Came here for my second sake pairing dinner. This time the featured sake was Dassai. We got to taste 6 different sakes with the first one being a sparkling sake. The Dassai 23 (23% of grain remained after the polishing process) was clearly lighter and a bit sweeter. Having said that they all tasted crisp. Founder/Chef Yano San brought some of the ingredients with him directly from Hokkaido. The oysters and the sashimi were swimming fresh !!!! The botan-ebi was huge and extremely sweet. The shrim
Founder/Chef Yano San brought some of the ingredients with him directly from Hokkaido. The oysters and the sashimi were swimming fresh !!!! The botan-ebi was huge and extremely sweet. The shrimp and fish tempura were light. The sirloin was perfectly seared to medium. The stuffed crab shell had quite a bit of crab meat in it. Great to end the meal with mini seafood shabu shabu and uni rice topped with ikura. Both delicious!
As usual, Yano San was personable, gracious and humble. Thanks for the great sake pairing menu!!!
張貼
