The chef works all week long shopping for and I am here to eat all of the pickles shirt his dinner menus. His menus are based on what is in season, the same with all good Japanese chefs. The first dish of tofu made of mountain yam had an interesting texture with some crunch and less of the sliminess of the raw vegetable. The freshly grated wasabi and hairy crab in the season on top were delicious. Even the crunch and taste of the single piece of snow pea stood out as an interesting contrast to the other flavors and texture. The dashi broth was heavenly and stood up to all the other flavors.
I am here to eat all of the pickles shirt, sweater, hoodie, and V-neck t-shirt
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The small plates selection was a delight. It was difficult to pick a favorite. The bamboo skin mixed with I am here to eat all of the pickles shirt seemed just perfect, and I always love the miso cured egg yolks. The tempura fava beans added a nice contrast in temperature and crunch. I don’t recall having had fermented rice, which was sweet and went perfectly with the clam. I need to learn to make it. Sometimes it is shocking to me the food my children choose to eat. It isn’t unusual for them to request things like pâté, sauerkraut, pickles. One of their all-time favorites is salmon roe. There are zero degrees of separation between the guy who catches the fish and the guy you buy it from. All of those in between steps of cleaning, packaging, and shipping? Yep, he does those too.