Kelley Macdonald:
1. Kanpachi, Amberjack
Kelley Macdonald:
1. and 2. Kanpachi, Amberjack with Hokkaido Hotate, fresh scallop so sweet.
Kelley Macdonald:
2. Hokkaido Hotate, fresh scallop so sweet.
Kelley Macdonald:
3. Aodai, Japanese Blue Snapper with salted cherry leaf.
Kelley Macdonald:
3. Aodai, Japanese Blue Snapper with salted cherry leaf.
Kelley Macdonald:
4. Ayu, Japanese sweet fish with olive oil and sweet lime, seared.
Kelley Macdonald:
4. Ayu, Japanese sweet fish with olive oil and sweet lime, seared.
Kelley Macdonald:
5. WOW! Umami Ikura.
Kelley Macdonald:
5. WOW! Umami Ikura.
Kelley Macdonald:
6. Hanasaki crab from Hokkaido with miso butter, seared.
Kelley Macdonald:
7. Nama Uni, from Hokkaido.
Kelley Macdonald:
8. Aka Mutsu, Hokkaido fatty white fish topped with its own liver, Japanese chili paste - Sea Red.
Kelley Macdonald:
8. Aka Mutsu, Hokkaido fatty white fish topped with its own liver, Japanese chili paste - Sea Red.
Kelley Macdonald:
9. Sawara, Spanish mackerel with garlic, ginger and Japanese yellow ginger.
Kelley Macdonald:
10, Japanese Kinmedai with seaweed kelp salt, umami.
Kelley Macdonald:
7. Nama Uni, from Hokkaido.
Kelley Macdonald:
7. Nama Uni, from Hokkaido.
Kelley Macdonald:
12. Namasake, Copper River Salmon
Kelley Macdonald:
13. Managatsuo, star butterfish with miso from whole wheat.
Kelley Macdonald:
14. Kuro Maguro, chutoro slightly seared.
Kelley Macdonald:
15. WOW! Once again Umami Ikura.
Kelley Macdonald:
15. WOW! Once again Umami Ikura.
Kelley Macdonald:
16. The Fabulous Finish! A5 wagyu piled high with shaved truffle.