(please forgive the abhorrent focus issues – again. when will i learn?)

• Conch, potato puree, dashi foam, yuzu fraiche, caviar
• Whitefish ceviche: cilantro, tomato, cucumber, avocado, chip; egg tofu w/ crab (dashi/bonito broth); eggplant shishito in sweet miso sauce; Santa Barbara rockfish with lemon aioli and basil (?) puree; pickled cucumber with clear gel and sea anemone? (M loved the rockfish; then the eggplant)
• Scallop, yuzu curd, avocado curd, nasturtium, radish (M’s favorite of the night and she doesn’t even like scallop) (nutty soy sauce)
• Tomato soup, lobster cake, fennel (smoky; dashi or smoked tomato?)
• Halibut, octopus, maguro, kanpachi, toro (salty, yeasty soy sauce)
• Foie gras, shiitake, unagi(?) eel, balsamic vinaigrette soy glaze, strawberry (the foie gras was overcooked; the disaster of the evening)
• Mussels, halibut (undersalted), basil oil, onion, bell pepper (a fusion experiment? We actually consider that she isn’t back there and has hired an executive chef…)
• Shizakana: a different roe this time
• Steak, watercress, carrot, beet chip, cauliflower, maitake mushroom, kabocha puree
• Kumamoto oyster in ponzu with yuzu sake
• Snapper (ponzu), black cod
• Fried tofu skin, onion miso
• Aji w/ onion (no photo!), big eye tuna
• Amaebi, uni (both from Santa Barbara)
• Blue crab hand roll (throwback to Azami days)
• Watermelon granita and matcha
• Cannoli, pistachio ice cream, matcha sauce, plum (ume) sauce, plum slices
• Hojicha (naturally decaf)
• Special: Orange pudding for our anniversary
• Last: dark chocolate bonbon/truffle