i used resy again to get a last minute reservation. this time we got a hug. n/naka is still amazing but with hrj at the table, i was distracted and my notes aren’t as comprehensive as usual. and we didn’t start eating until 9pm. how do people eat so late?
- shrimp toast. avocado + dashi bonito (homemade; 8 months) soup. avocado + chive mousse.
- shishito eggplant miso. santa barbara uni squid shiso leaf. santa barbara baby octopus. ponzu. cucumber. wasabi. kosho.
- sardine. green onion oil. beet puree. bell pepper jelly. ginger jelly. sorrel.
- seabass. shiitake and button mushroom. shiso leaf. yuzu.
- kanpachi. toro. maguro. red snapper. hokkaido scallop.
- seaweed key lime chive sauce. santa barbara spiny lobster with panko.
- santa barbara cod. yam puree. green tea matcha powder. green chili oil. kyoto (?) seaweed.
- uni pasta. nori. salmon roe. shaved egg. santa barbara uni. truffle. / muku sake (dry)
- steak. foie gras (mill valley). miso.
- kumamoto oyster. edible violet. yuzu sauce.
- goldeneye snapper. whitefish.
- spanish mackerel with ginger. amaebi.
- squid w/ yuzu chili pepper. santa barbara uni.
- concord grape granita. matcha (kyoto) (new this summer)
- walnut cake. dehydrated pear. pomegranate maple caramel. ___ ice cream. poached pear.