ALifeWorthEating:
Sushi Nakazawa
ALifeWorthEating:
Koshikari Echigo Beer
ALifeWorthEating:
1st Course: King Salmon
ALifeWorthEating:
2nd Course: Wild house-smoked sockeye salmon from Alaska
ALifeWorthEating:
3rd Course: Live scallop
ALifeWorthEating:
4th Course: Giant clam
ALifeWorthEating:
5th Course: Trigger fish from Long Island, topped with trigger fish liver in ponzu
ALifeWorthEating:
6th Course: Black croaker fish
ALifeWorthEating:
6th Course: Black croaker fish with sea salt and lemon, from Kyushu
ALifeWorthEating:
7th Course: Purple grouper from Kyushu with yuzu zest
ALifeWorthEating:
8th Course: Pike mackerel with Japanese mustard and yuzu
ALifeWorthEating:
9th Course: Live botan ebi, jumping off the counter
ALifeWorthEating:
9th Course: Botan ebi heads
ALifeWorthEating:
10th Course: Botan ebi (spot prawn)
ALifeWorthEating:
11th Course: Kuruma ebi (white-legged prawn)
ALifeWorthEating:
11th Course: Kuruma ebi (white-legged prawn)
ALifeWorthEating:
12th Course: "Sugi"
ALifeWorthEating:
13th Course: Wild yellowtail
ALifeWorthEating:
14th, 15th, and 16th Courses: Tuna
ALifeWorthEating:
14th, 15th and 16th Courses: Tuna (lean tuna, soy-marinated tuna, fatty tuna)
ALifeWorthEating:
14th Course: Lean tuna (akami)
ALifeWorthEating:
15th Course: Soy-marinated tuna (maguro no zuke)
ALifeWorthEating:
16th Course: Fatty tuna (otoro)
ALifeWorthEating:
17th Course: Sea urchin from Santa Barbara
ALifeWorthEating:
17th Course: Sea urchin from Santa Barbara topped with white truffle from Tuscany
ALifeWorthEating:
18th Course: House-cured king salmon roe
ALifeWorthEating:
19th Course: Otoro temake (fatty tuna handroll)
ALifeWorthEating:
20th Course: Saltwater Eel (anago)
ALifeWorthEating:
20th Course: Saltwater Eel (anago)
ALifeWorthEating:
21st Course: Tamago
