We've had a couple of cold snaps already, but in Tokyo we're still enjoying autumn's final flurry — not just the leaves as they drift off the gingko and zelkova trees, but also on our menus.
As spotted the other night at Ishikawa...
This was a wonderful mixture of mushrooms – half a dozen different kinds, cooked with morsels of duck meat in a deep thick concentrated dashi, with plenty of sake and mirin in the mix to impart that extra umami richness.
Just one of the highspots in a meal that hit the mark wonderfully from start to finish.
Ishikawa-san remains at the top of his game...
