ALifeWorthEating:
Yebisu
ALifeWorthEating:
1st Course: Pickled celery
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2nd Course: Scallop, sea urchin from Maine in saltwater, and deep-fried red snapper
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4th Course: Grilled, marinated fatty tuna
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5th Course: Chawanmushi with crab
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6th Course: Sumomomo - Snow crab and cucumber
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8th Course: miso soup
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9th Course: houji cha roasted tea
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Entering the basement beneath the Greenwich Grill for Sushi Azabu
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3rd Course: Marinated mackerel, medium fatty tuna, white jack, and giant clams
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7th Course: Sushi - Blue fin tuna maki, fatty tuna (toro), striped jack, salmon, jack mackerel, squid, salmon roe (ikura), sea urchin, saltwater eel (anago)
ALifeWorthEating:
Outside the Greenwich Grill
ALifeWorthEating:
Yebisu All Malt Beer
ALifeWorthEating:
Mizuho Awamori Soju
ALifeWorthEating:
Sushi Azabu
ALifeWorthEating:
Tuna, salmon, pickled squash, radish, natto, quail egg
ALifeWorthEating:
Monkfish liver
ALifeWorthEating:
Mushroom chawanmushi
ALifeWorthEating:
Assorted sushi: ikura, uni (santa barbara), tobiko, akami, buri, aji, mirugai, hotate, shiro ebi, botan ebi, anago
ALifeWorthEating:
Sushi Azabu
ALifeWorthEating:
1st Course: House-made yuba and salmon roe
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2nd Course: Pacific oyster
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3rd Course: Giant clam, mackerel, octopus, fatty tuna, amberjack
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4th Course: Canadian fluke and shiso
ALifeWorthEating:
5th Course: Fire-grilled fatty tuna
ALifeWorthEating:
6th Course: Mushroom chawanmushi
ALifeWorthEating:
7th Course: Bonito, fatty tuna, pacific diver scallop, tiger prawn, santa barbara sea urchin, salmon roe
ALifeWorthEating:
Chef Shinichi Inoue
ALifeWorthEating:
8th Course: Snow crab
ALifeWorthEating:
9th Course: Negitoro, fatty tuna and scallion roll
