Page 3 - Dining Out - Jan 23, 2022

Restaurant Insider with Anne Lee
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AL: The ceramic cups that we are toasting the sake with, why is the little boy hanging on the edge peeking in?
YM: The little boy, aka ikan jin, is there to relax and enjoy. He wants to make sure you are having a good time.
AL: What courses did you prepare today?
YM: I selected some of the key items from our nine-course menu, which is $143, and includes a starter to dessert. I also offer the six-course menu for $78, and you can add dessert for an additional $15.
The starter is my signature. Every month I will use the same dishware but the course change.We start with a seared buri yellowtail, which is usually very fatty and big in the winter in Japan. We cook with dry radish to make it modern, yuba soy milk paper for some sweet- ness and the kale soup with wasabi to bring some bitterness.
Then, we would have the soup course, which is black cod, cod soft roe, anka- ke soup, water chestnuts with green on- ion sauce. The next is Mukoduke course, which is beef prepared with mustard seed sweet soy sauce, walnuts, egg tofu, shiso, abalone and daikon pickled with kobu. The Oshinogi course means in between a carb/rice course and provides you rest before the next course. This is a Japanese bluefin tuna, wasabi, yamaimo radish
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1. Seared buri yellow tail, radish, yuba soymilk paper, kale soup and wasabi
2. Lobster, duck and unagi in foie gras sauce
3. Oshinogi: Japanese bluefin tuna, wasabi, yamaimo radish sprout vinegar soy sauce pickles
4. Brown sugar azuki ice, fig jam
and custard, raspberry lemonade jelly and apple
5. Lobster, lobster bisque, hiyamugi noodle, zucchini pickles
6. and 7. Assorted cups and bowls available for sale
sprout in vinegar soy sauce, pickles, shiso and gobo burdock roots on vinegar rice. The main is salmon — it’s a balance of win- ter flavors and features salmon roe, renkon lotus root purée, Kyoto white miso soup, salmon yuan grill, sesame tofu and more. The two mains following are lobster and duck. I try to have lobster and duck on the menu every month. The first main is lobster minuses out the lobster bisque with the hi- yamugi noodle and zucchini pickles, which balance out this course. The second main is duck because it’s the new year. It’s prepared with layers, unagi eel and foie gras sauce. Following is the soup and rice course, Jap- anese sawara ono fish — which gets fattier and bigger in the winter, not oily — broth, mitsuba, bubu arare and heart of palm rice. The pickles course is like a banchan side dish that I have on the menu consistently ev- ery month. It features hakusai cabbage, ume purée, cucumber nukaduke and wasabi. Dessert is brown sugar azuki ice, fig jam and custard with raspberry lemonade jelly and an apple purée with a side of matcha green tea to drink.
AL: Anything else you want to share?
YM: Our February menu will have a feel- ing of love. We have a good selection of sakes, wines, etc. And don’t forget to make reservations.
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BREAKFAST BUFFET, 7-10:30 a.m. Sat. & Sun., $49* adult, $24* child (6-12) CURRY LUNCH BUFFET, 11:30 a.m.-2 p.m. every Wed., $45* per person SEAFOOD DINNER BUFFET, 5:30-8:30 p.m. every Fri. & Sat., $88* adult, $44* child (6-12) *Does not include tax & gratuity
Dining Out
/ Jan. 23-29, 2022
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