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chez pim: Toro Tataki
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chez pim: Summer Vegetables
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chez pim: Hiro-san applying gold leaf
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chez pim: plating
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chez pim: making magic
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chez pim: waiting
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chez pim: Edamame Tofu, with baby white shrimp, Uni, and Salmon eggs
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chez pim: another view
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chez pim: container
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chez pim: Abalone, in Kyoto-style Miso paste and in a sauce made with its liver and wasabi
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chez pim: serving sashimi
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chez pim: Sashimi on a piece of ice sculpture
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chez pim: priming the grill
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chez pim: Kyoto-style Chawan Mushi
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chez pim: Octopus Karaake
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chez pim: Shabu Shabu
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chez pim: Shabu Shabu and all the fixings
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chez pim: cooking the foie gras
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chez pim: a piece of Saga beef
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chez pim: grilling
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chez pim: grilled Kobe beef, wasabi, grated Daikon, Sudachi (a type of Yuzu lime) in a Ponzu-like sauce
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chez pim: a gorgeous hunk of Toro
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chez pim: beautiful
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chez pim: pickled ginger
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chez pim: Toro
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chez pim: Maguro
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chez pim: Toro 'tendon', grilled
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chez pim: Shima-aji, Stripejack
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chez pim: Tai, with Sudachi
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chez pim: Shira Ebi