What an awesome dinner — I was more adventurous than I usually am, and I am very glad I was so. The appetizer was out of this world — the chef, who was the nicest chef I’ve come across in a while, graciously brought out each individual piece of tuna for us. In addition, our Malt Beers, Champagne and main courses weren’t all too bad either. To say the least.
Tuna Flight — Two pieces each, five different cuts
Wild Salmon Five Ways — Shimeji Mushrooms, Shiso Rice, Soy-Ikura Butter
Ribeye of Mishima Beef — Celery Root Potato Puree, Seasonal Vegetables, Tamari Ponzu
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