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frodnesor: The Den at Azabu
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frodnesor: place setting
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frodnesor: Kusshi oysters with ponzu
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frodnesor: Chef Akikuni preparing sashimi
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frodnesor: sashimi: Japanese grouper, amaebi, chu-toro
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frodnesor: ankimo
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frodnesor: uni sampler (Hokkaido and Maine)
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frodnesor: Chef Akikuni with tuna
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frodnesor: grilled miso cod
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frodnesor: kinmedai (goldeneye snapper) nigiri
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frodnesor: shima aji (striped jack) nigiri
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frodnesor: tai (Japanese snapper) nigiri
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frodnesor: magurozuke (soy-marinated tuna) nigiri
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frodnesor: o-toro (fatty tuna) nigiri
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frodnesor: shirako (cod milt)
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frodnesor: Chef Akikuni with shirako
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frodnesor: oroshigane
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frodnesor: ikura (salmon roe) gunkan maki
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frodnesor: Hokkaido uni
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frodnesor: Hokkaido uni gunkan maki
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frodnesor: shirako (cod milt) gunkan maki
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frodnesor: wagyu (beef) nigiri
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frodnesor: Chef Akikuni with temaki
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frodnesor: tamago
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frodnesor: miso soup
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frodnesor: saba (mackerel) sashimi
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frodnesor: chocolate hazelnut dessert