my_cottage:
Sushi Umi – Entrance (more)
my_cottage:
Tenbi Junmai Ginjo (天美 純米吟醸酒 火入れ)
my_cottage:
Brown rice with caviar (玄米とオリジナルキャビア) (more)
my_cottage:
Grilled manganji pepper from Kyoto (万願寺とうがらし焼き)
my_cottage:
Monkfish liver (あん肝)
my_cottage:
Hokkaido botan shrimp marinated in soy sauce (北海道牡丹海老エビ醤油漬け)
my_cottage:
Kohada (小肌)
my_cottage:
Kinmedai (金目鯛)
my_cottage:
Chef Seiichi Shimamoto (島本誠一) (more)
my_cottage:
Nodoguro (のどぐろ) (more)
my_cottage:
Bonito grilled over straw (鰹 藁焼き)
my_cottage:
Chef Seiichi Shimamoto (島本誠一)
my_cottage:
Bigfin reef squid (アオリイカ)
my_cottage:
Aji (鯵) (more)
my_cottage:
Chef Seiichi Shimamoto (島本誠一)
my_cottage:
Shako (蝦蛄)
my_cottage:
Grilled tachiuo (太刀魚)
my_cottage:
Akami (鮪 赤身漬け) (more)
my_cottage:
Chutoro (中トロ)
my_cottage:
Otoro (大トロ)
my_cottage:
Conger eel chawanmushi (穴子の茶碗蒸し)
my_cottage:
Hokkaido bafun uni (馬糞雲丹)
my_cottage:
Kuruma Ebi (車海老) (more)
my_cottage:
Anago (穴子) and miso soup
my_cottage:
Toro takumaki (とろたく巻)
my_cottage:
Tamago (玉子)
my_cottage:
Japanese crown melon (クラウンメロン) (more)