sometimes, darryl sends me annotated menus from when he eats there in order to tantalise and frustrate from a distance. i guess there is nothing either good or bad, but thinking makes it so.
this is the menu from february, verbatim:
- kabura-mushi (steamed quenelle of mashed turnip with oyster, shirako, nameko etc)
- hotaru-ika two ways: sashimi and steamed with kale puree; shin tamanegi tofu (another mighty tasty square); kyoto-style omelet with tuna innard sauce
- sawara and shirako in broth
- horse sushi
- another beef steak, not an ichibo, with lightly pickled mizuna and kelp
- soba with baby onion and bonito puree, baby onion slices, fried onion bits (this was amazing - like a variation on daikon-oroshi soba, except sweeter, sourer and less astringent)
- black sesame pudding
- chilled chawanmushi with shrimp and gingko, red capsicum sauce
- smoked eggplant with fugu dashi gelee; raw oshu free range chicken nanban ae (some yuzu kosho in there); fruit tomato nanban-zuke; grilled madai with taramo (tarako + potato) sauce, smoked mackerel with black bean puree
- bowl course with grilled sea bass and junsai
- minced pork, leek and myoga spring roll with pumpkin sauce
- simmered kamo eggplant with kikuchi beef rib roast and kujo negi sauce
- cold somen in ago dashi
- hoji-cha ice cream
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