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yi: suckers
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yi: here ya go
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yi: tea
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yi: sake and blurry gari and fresh grated wasabi
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yi: marinated squid, lemon zest
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yi: seared ankimo or monk fish liver (foie gras of the sea)
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yi: flamed salt preserved pollock roe on microgreens
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yi: wok-tossed edamame with lemon oil and chiles
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yi: tasting
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yi: o-toro served tar-tar style, squid ink roe and quail egg
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yi: mackeral with ginger and crispy bones/tail
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yi: marinated hotate in butter and soy
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yi: tuna, yamaimo, avocado, balsamic reduction and some wasabi mayo
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yi: tastings
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yi: salmon with some creme fraiche and some fancy oil, sake, lemon zest
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yi: hamachi in ponzu sauce with chili
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yi: baby yellowtail with korean pesto, smoked sea salt, candied lemon
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yi: black sushi rice, habañero tuna, avocado, tempura flakes, yogurt-coconut-miso sauce
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yi: escolar nigiri, fried garlic
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yi: kobe beef nigiri
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yi: we called this the whitey's roll (shrimp tempura, avocado, tuna, salmon, spicy sauce)
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yi: unagi cilantro tempura roll, cream cheese and something spicy
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yi: tamago dessert
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yi: tahitian banana cake, vanilla ice cream, caramel
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yi: peking duck!
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yi: a hot mess