I have been spoiled on the culinary front this week. On Monday I scarfed a cheeseburger at Clyde Common for lunch followed by a fantastic spread of salads, pastas, and wine at Ava Genes; then last night I spent four and a half hours at Hokusei indulging in a nine course supper facilitated by Portland …
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- Artwork against the back wall
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- Ankimo: Monkfish liver, sumiso, ginger, and caviar and a touch of truffle oil (paired with Schichihon Yari-Shgia)
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- Chris introducing us to the Chef, Kaoru Ishii
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- Hiyashi Chawanmushi: Cold egg and dashi custard, crab, scallop, uni, and gingko nut paired with Yuri Masumune-Akita
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- Saba Misoni: 10 hour braised saba in hacho miso paired with Eiko Fuji Honkara
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- Beef Carpaccio: Painted Hills New York strip, ginger, garlic, chives, yuzu, olive oil, soy, sesame oil paired with Eiko Fuji Ban Ryu-Yamagata
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- Chilean Sea Bass Yuan Yaki: Soy, mirin, garlic, ginger and yuzu zest paired with Maboroshi Junmai Ginjo
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- Ebi Shinjo Age: Shrimp dumpling, myoga, and osuimono
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- Bara Zushi: Assorted fish, shiitake mushrooms, cucumber, gourd, tamago over sushi rice. Paired with Morimoto Imperial Pilsner
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- Chocolate Pot de Creme: Chocolate mousse, creme anglaise, and fresh berries paired with a Strawberry Rye Manhattan
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- All my 25% consumed sake and cocktail pairings
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- Gift certificates to Levant, Sok Sab Bai, and Chiang Mai
