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fried okra. maui onion. pansy. potato.
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tamago tofu, radish, truffle. curry salt. maitake enoki tempura. natto. mozzarella avocado tomato cucumber. apple from northern cali. yuzu aioli in brussels sprout
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modern interpretation of sashimi: avocado wrapped in japanese eggplant, parmesan, balsamic, romaine sauce, baked beet sauce, satsumas
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mushroom matsutake soup: mitsuba leaf (peppery), yuzu (?); matsutake grows in pine tree; Nov-Feb season
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sashimi: daikon. shiso leaf. 1 month aged persimmon. asparagus. seaweed. housemade tofu. okra. carrot.
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steamed course: basil broth. shiitake mushroom. shimeji mushroom. peppers. onion. tomato. green onion (?). green leafy (?)
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fried course: tofu. zucchini. cauliflower. rattlesnake bean. red bell pepper vinaigrette. kabocha squash puree.
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purple yam ravioli. truffle. parmesan. chive. sauce: brown butter, sage, ponzu. i *love* this.
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mochi fried tofu. sweet miso sauce. chives. awesome texture.
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strawberry. cucumber. miso sauce. yuzu sake.
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sushi course: avocado. okra w/ gobo root and sesame seeds.
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sushi course: red pepper, yuzu kosho ,chili. russet potato, yuzu fraiche, chive, white truffle
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sushi course: cucumber maki w/ shiso leaf and sauteed (?) plum. missing: avocado, gobo root, cucumber hand roll
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pear sorbet with pomegranate. matcha.
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matcha
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hojicha
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baked alaska. chocolate ice cream w/ pumpkin spice. lemon curd. gingerbread cookie. meringue. pine needle w/ pine syrup. lemon candy.
