thewanderingeater:
At the courtyard of 1949 The Hidden City complex
thewanderingeater:
At the courtyard of 1949 The Hidden City complex
thewanderingeater:
Interior
thewanderingeater:
Table setting at the sushi bar
thewanderingeater:
Seki saba - a fattier version of the sadman
thewanderingeater:
Tomato in tuna sauce
thewanderingeater:
Boiled peanut with cuttlefish noodles and shiso
thewanderingeater:
Tempura of towel squash stuffed with shrimp and uni, towel squash leaf dusted with ube powder
thewanderingeater:
Me holding my sweet shrimp sushi
thewanderingeater:
Sanma (Mackerel Pike) sushi
thewanderingeater:
Sanma (Mackerel Pike) sushi
thewanderingeater:
Max Levy, Chef/Owner of Okra
thewanderingeater:
Our plates of tuna cheek with rib
thewanderingeater:
Frozen shiso topped with salted plum
thewanderingeater:
Black sesame ice cream
thewanderingeater:
Belon oyster topped with Buddha hand broth, shiso and scallion
thewanderingeater:
Chef Levy pouring the Buddha hand broth on top of the Belon oyster
thewanderingeater:
Belon oyster topped with Buddha hand broth, shiso and scallion
thewanderingeater:
Yellowtail sushi
thewanderingeater:
Surf clam
thewanderingeater:
Cold edamame soup, smoked uni with praying mantis shrimp
thewanderingeater:
Sweet shrimp with Kaffir lime zest
thewanderingeater:
Tempura of towel squash stuffed with shrimp and uni, towel squash leaf dusted with ube powder
thewanderingeater:
Seki saba (a type of mackerel) - a fattier version of the sadman
thewanderingeater:
Okra signage
thewanderingeater:
Tomato in tuna sauce
thewanderingeater:
Freshwater eel
thewanderingeater:
Gazpacho dashi, seawater foam, osetra caviar from Szechuan
thewanderingeater:
Chu toro with charred bamboo salt
thewanderingeater:
Frozen shiso topped with salted plum
