No photos this year—just wanted to enjoy the meal. But I did take comprehensive notes…
- Hokkaido scallop, yuzu creme fraiche, caviar, turnip, peas, crispy rice, avocado puree (was smoky…bonito?)
- (Seasonal course) Snapper, homemade miso, artichoke shrimp paste (spicy!), yuzu+mushroom, lotus root tempura, octopus+wasabi, plum with apricot jelly (hollowed; peel plum away from jelly; fave of evening), pickled watermelon radish, lemon and curry salt
- big eye tuna (no longer serving bluefin), ponzu, amaranth, chives, avocado mousse, beet puree
- Corn soup; corn dashi broth, baby corn, maitake (I love her broth/soup.)
- Traditional sashimi: kanpachi (red/silver skin), lobster (ball-shaped), goldeneye snapper (pink skin), grouper (white, spiny skin), cuke, daikon, oyster
- Japanese eggplant, 2 kinds of miso: dark vibrant green and tomatillo green, snow crab, sweet shrimp, pink peppercorns (toasted), chiles, orange mayo like sauce
- (Fried course) wasabi/tomatillo sauce, fried monkfish, charred tomatoes (red + yellow), seaweed, arugula/basil
- (Shizakanaa) Black abalone, truffle, mentaiko, spaghettini, kaiware
- Steak, cauliflower, purple yam, shishito, asparagus puree, corn puree, fermented black garlic, beet chip
- Yuzu sake, tomato, lobster, cucumber, yuzu ice cream
- Shima Aji, tai (sea bream), squid, Santa Barbara sweet shrimp; fried tofu onion miso
- Blue crab hand roll
- Seared bonito, shiso leaf, chive, uni
- Shiso leaf and plum sorbet; raspberry, blackberry, plum, fig