Clockwise from the front: a single ama-ebi shrimp; a slice of bō-zushi of tai (young snapper) covered with tororo kombu seaweed; tatami-iwashi (sheet of tiny dried shirasu fry).
Nama-uni urchin on a bed of coarse-grated daikon-oroshi, topped with a dab of fresh-grated wasabi.
Hotate scallop on a bed of wakame seaweed bathed in a jelly made with yonezu rice vinegar.
Hyaku-nen Tamago, a small ball formed from mashed pitan preserved egg with yurine lily bulb.
Azalea bud: late spring is here.
That last item is the give-away: it's the house specialty of Chef Hirohisa Koyama of the well respected kaiseki house Aoyagi (Tokushima and Tokyo).
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