What Michelin
say, ‘The silky smooth and tactile
counter was fashioned from a 300 year old cypress and the wooden ornaments on
the wall were handmade by a celebrated carpenter in Nara. This is about
traditional Edomae sushi using seasonal seafood and vegetables all imported from
Japan. The rice is cooked with either red or white vinegar according to the
accompanying ingredient. As well as the 14 seats at the counter, there is a
smaller room for private parties.’
Baigai (Japanese Ivory Shell)
Hamadai (Red Snapper)
Kinmedai (Golden Eye Snapper)
Ika (Cuttlefish)
Aji (Horse Mackerel)
Shiroebi (White
Shrimp)
Maguro (Marinated tuna)
Hotate (Scallop)
Kohada (Gizzard Shad)
Ikura & Uni
Anago (Conger Eel)
Tamago (Japanese Omelette)
Kanpyō maki (Calabash gourd)
Mochi (Rice cake)
Date of lunch:
06/04/17
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