the tablehopper:
The place setting
the tablehopper:
Tsukemono (okra, eggplant, nozawa/mustard greens), tempura (long bean, shiso, plum paste)
the tablehopper:
Fresh wasabi
the tablehopper:
The kitchen
the tablehopper:
Hello gorgeous
the tablehopper:
Soup bowl
the tablehopper:
Bamboo shoot, king crab, red snapper in ichiban dashi
the tablehopper:
Ayu (sweetfish)
the tablehopper:
Beer o'clock
the tablehopper:
Namako (sea cucumber)
the tablehopper:
ginger
the tablehopper:
ike-jime tai (snapper)
the tablehopper:
kurosoi (black rockfish)
the tablehopper:
tachiuo (beltfish)
the tablehopper:
sawara ("king mackerel")
the tablehopper:
lovely Champagne (100% pinot noir)
the tablehopper:
hirame kobujime (sea kelp–cured halibut)
the tablehopper:
kamasu (barracuda)
the tablehopper:
Kan-Jiku junmai daiginjo
the tablehopper:
bluefin tuna
the tablehopper:
happy Erika
the tablehopper:
bluefin tuna
the tablehopper:
Jiro's special ice box
the tablehopper:
Jiro preparing live scallop
the tablehopper:
live scallop
the tablehopper:
Bizen Maboroshi junmai ginjo
the tablehopper:
young ginger bud (myoga)
the tablehopper:
fresh katsuo (bonito) topped with myoga
the tablehopper:
Jiro-san
the tablehopper:
Jiro-san
