n/naka 5 weeks later

back in june, we didn’t know if we would get our anniversary date and we wanted to try her autumn cuisine so i quickly secured a september date when slots opened up on the sunday of the week i wanted.

i finally figured out how to get my photos in focus: wide focal length; f/4.0; shutter 1/30 sec.; WB at 2900K (which yields 2800K in LR); ISO from 2000-6000; not AF illuminator or audio signal; compose photo from a distance slightly above my head but avoiding lens shadow on food.

i remembered all of the sushi courses but i forgot to take a picture of the chilean sea bass soup with m’s new favorite: the yuzu dashi kombu broth.

: grassy point oyster. asparagus cream. mushroom. nori.

: blue shrimp w/ yuzu cream + cress. grated mountain yam w/ okra. shishito + scallop tempura. duck w/ fig and sweet miso.

: toro tartare. pine nuts. chives. roe. dashi broth. shiso leaf.

: chilean sea bass. maitake. scallion. yuzu dashi kombu broth.

: kanpachi. octopus. halibut. maguro. toro. cucumber tower. fresh grated wasabi.

: soft shell crab tempura. bell pepper sauce. kabocha puree. we decide this is the best menu ever.

: steamed uni. snow crab. egg white. dashi broth. (i instantly recognize the sea urchin from chef’s table. we’ve never had the shell presented to us before.). m likes steamed uni.

: empty sea urchin shell

: unagi risotto (tamaki gold rice). foie gras. chives. foie gras cooked better. very wintry – makes m feel like a hibernating bear. spaghettini still the fave.