daikon and watermelon radishes with blood orange, Japanese cucumber, mitsuba, and chili oil.
chilled soba and dungeness crab with shishito pepper and shiso aioli.
deep-fried mochi with wood ear demi-glace and takuan pickle.
crisped HodoSoy tofu with Chancho dashi, pickled ginger & carrot caponata, and scallion oil.
mochi ice cream, candied genmai, with ginger gelee, chocolate sauce, and matcha.
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