Pressed rice with shimeji mushroom
Cured yokowa (baby tuna), scallop mantle, shiso leaves, and fresh wasabi from Shizuoka
Organic egg tofu with abalone liver sauce and walnuts
Soft broiled sanma (mackerel pike) from Japan with green beans, pickled lotus root, and king trumpet
Chef Kevin Cory
Bento Box - Sesame tofu with organic dates and sapodilla with lime zest; fried kisu and konyaku; mou
Bento Box - Sesame tofu with organic dates and sapodilla with lime zest; fried kisu and konyaku; mou
Kumamoto oyster from California with fresh citrus and wasabi
Lightly poached Main lobster, octopus from Portugal, steamed monk fish liver, sugar snap peas with c
Chef Kevin Cory
Live scallop from Boston with orange soy sauce
Saba (mackerel) from Hokkaido with white seaweed
Akamutsu from the east coast of Japan with freshly grated ginger
Scottish salmon with rice wine vinegar
White squid
Chef Kevin Cory
Karasumi marinaded in sake, salted, and sun dried at NAOE
Karasumi marinaded in sake, salted, and sun dried at NAOE
Karasumi marinaded in sake, salted, and sun dried at NAOE
Konowata (sea cucumber innards) and uni from Hokkaido
Unagi Kabayaki with Narazuke Japanese pickle marinaded in sake for 2 years at NAOE
Chef Kevin Cory
Unagi Kabayaki with Narazuke Japanese pickle marinaded in sake for 2 years at NAOE
Unagi shioyaki from Himalayan salt
Konowata (sea cucumber innards) and uni from Hokkaido
Chef Kevin Cory
Pumpkin miso soup
Castella cake (Japanese honey cake)
Castle cake (Japanese honey cake) with soy sauce ice cream
soy sauce ice cream
Dragon fruit from Homestead with special sauce
Dragon fruit from Homestead with special sauce
Soy sauce candy
Matcha tea and Keitt mango yokan jelly
Matcha tea