Slices of bamboo shoot with wasabi greens (mixed with nama-nori seaweed), garnished with shreds of myoga...
Takenoko age-dashi: dusted in "kuzu" starch and deep-fried, then served in a shoyu-rich tentsuyu sauce with lightly cooked spring greens, and topped with fresh ki-no-me (sansho leaf)...
And best of all, grilled bamboo shoot with an aemono dressing of white miso blended with ki-no-me. This was outstandingly good.
Classy fare indeed for an izakaya...
