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?
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- shrimp toast. avocado + dashi bonito (homemade; 8 months) soup. avocado + chive mousse.
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- shishito eggplant miso. santa barbara uni squid shiso leaf. santa barbara baby octopus. ponzu. cucumber. wasabi. kosho.
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- sardine. green onion oil. beet puree. bell pepper jelly. ginger jelly. sorrel.
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- seabass. shiitake and button mushroom. shiso leaf. yuzu.
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- kanpachi. toro. maguro. red snapper. hokkaido scallop.
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- seaweed key lime chive sauce. santa barbara spiny lobster with panko.
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- santa barbara cod. yam puree. green tea matcha powder. green chili oil. kyoto (?) seaweed.
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- uni pasta. nori. salmon roe. shaved egg. santa barbara uni. truffle. / muku sake (dry)
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- steak. foie gras (mill valley). miso.
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- kumamoto oyster. edible violet. yuzu sauce.
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- goldeneye snapper. whitefish.
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- spanish mackerel with ginger. amaebi.
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- squid w/ yuzu chili pepper. santa barbara uni.
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- concord grape granita. matcha (kyoto) (new this summer)
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- walnut cake. dehydrated pear. pomegranate maple caramel. ___ ice cream. poached pear.
