Your profile is incomplete.
Feed others more info about you.
Restaurants
- kazumi (*´꒳`*) added a new meal Dinner at Les Saisons (レ セゾン) at Les Saisons (レ セゾン)
- Bread made with rye- Trout tartare- Medium fatty tuna with yuzu confit and tofu cream- Red shrimp langoustine with watercress and calamansi accents, topped with Oscietra caviar- Bread infused with aonori (green seaweed)- Charcoal-grilled sweetfish with fragrant sansho pepper and seasonal vegetables- Roasted European blue lobster with shell, served... More
- Bread made with rye- Trout tartare- Medium fatty tuna with yuzu confit and tofu cream- Red shrimp langoustine with watercress and calamansi accents, topped with Oscietra caviar- Bread infused with aonori (green seaweed)- Charcoal-grilled sweetfish with fragrant sansho pepper and seasonal vegetables- Roasted European blue lobster with shell, served with carrot, mimolette, and rib salt wine sauce(Main)- Wagyu fillet with Inca potatoes(Dessert)- A surprising chocolate tart- Yuzu and bonito flakes ice cream Less
Copy the code to embed the post
- kazumi (*´꒳`*) added a new meal Dinner at アカ - Acá 1° at acá
- Snap Pea Caldoso - Kohada Bocadillo - Grilled Spanish Mackerel with Herb Salad - Fried Young Sweetfish with Semolina and Manchego Cheese - Shark Fin and Shrimp Ajillo - Jamón Serrano and Cannelloni (Pasta Wrapped with Fava Beans) - Saga Tenderloin - Kobe Beef Strip Loin - Abalone Caldoso - Hairy Crab and Asparagus Paella - Mask Melon -... More
- Snap Pea Caldoso - Kohada Bocadillo - Grilled Spanish Mackerel with Herb Salad - Fried Young Sweetfish with Semolina and Manchego Cheese - Shark Fin and Shrimp Ajillo - Jamón Serrano and Cannelloni (Pasta Wrapped with Fava Beans) - Saga Tenderloin - Kobe Beef Strip Loin - Abalone Caldoso - Hairy Crab and Asparagus Paella - Mask Melon - Goat Milk Ice Cream with Olive Oil - Mamiya (Goat Milk Pudding) and Goat Milk Ice Cream - Fresh Chocolate from Plu Less
Copy the code to embed the post
- kazumi (*´꒳`*) added a new meal Dinner at 東麻布 天本 - Amamoto at Higashiazabu Amamoto
(Appetizers)- Iwa Mozuku (Seaweed)- Chawanmushi (Savory Egg Custard) with Konowata (Sea Urchin Roe) and Yuzu- Hotaru Ika (Firefly Squid) from Toyama Bay- Shako (Mantis Shrimp) from Miyagi(Sashimi)- Mako Karei (Flatfish), Tsubugai (Whelk), Hokkigai (Surf Clam)- Onomi (Whale Meat) from Nitari(Grilled Dish)- Sakuramasu (Cherry Salmon)(Appetizers)- Botan... More
(Appetizers)- Iwa Mozuku (Seaweed)- Chawanmushi (Savory Egg Custard) with Konowata (Sea Urchin Roe) and Yuzu- Hotaru Ika (Firefly Squid) from Toyama Bay- Shako (Mantis Shrimp) from Miyagi(Sashimi)- Mako Karei (Flatfish), Tsubugai (Whelk), Hokkigai (Surf Clam)- Onomi (Whale Meat) from Nitari(Grilled Dish)- Sakuramasu (Cherry Salmon)(Appetizers)- Botan Ebi (Sweet Shrimp) marinated in Shaoxing Wine- Hatsugatsuo (First Bonito of the Season)- Hotaru Ika (Firefly Squid) marinated in soy sauce(Nigiri)- Kasugo (Young Sea Bream)- Sumi Ika (Cuttlefish)- Isaki (Chicken Grunt)- Kinmedai (Golden Eye Snapper) from Choshi- Haru Maguro (Spring Tuna)- Sakuramasu (Cherry Salmon)- Anago (Sea Eel)- Tamago (Egg) Less
