My first visit to TOMONO.I started with a refreshing dish of sweet shrimp and caviar on rice vermicelli, infused with the aroma of straw.Since it was cold and rainy, I enjoyed a warm white tea.Next, I had the vongole with scallion sauce and okra, which had a delightful sticky sauce and a wonderful onion fragrance.The tempura-style Anago (conger eel) was served with sea urchin and a fish sauce ponzu, which paired beautifully.The shrimp paste and corn fritters were delicious on their own, but also tasty with a bit of doubanjiang or ketchup.For my second drink, I had a cold Meizan Oolong tea.The roasted pork was tender and incredibly delicious.The Peking duck, finished right in front of me, was served with peach pineapple and foie gras, and I was pleasantly surprised by how well they complemented each other.To finish, I ordered the Wuyi Rock Tea, Shui Jin Gui, which took about five minutes to prepare, but it was comforting to enjoy a rich and warm oolong tea.The shark fin steak and winter melon were served with a hairy crab sauce, and while I usually don't have fond memories of shark fin outside of soups or stews, this was exceptionally good.The fried grouper and Moroccan beans were also delicious on their own.The Noto beef Chateaubriand and eggplant gratin were both even richer and tastier when paired with the sauce.There were two types of rice dishes, but since I wasn't sure about the portion sizes, I opted for the medium size.I had Cantonese-style soy sauce fried noodles and mapo tofu with white rice, and I think I could have gone for the large sizes for both.For dessert, I enjoyed almond ice cream and tapioca milk.Overall, the volume and taste were excellent, and I look forward to returning in a different season.
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