Dinner at Restaurant Ato

Dinner at Restaurant Ato

at Ato on 9 February 2018
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Firefly squid from hyogo prefecture & egg yolk & sesame @ato_nyc

Leclapart, l'artiste, Blanc de blancs @ato_nyc

Kinmedai from kanagawa & kinmedai bone jus mayo @ato_nyc

Monkfish liver & mustard seeds & ponzu @ato_nyc

Amaebi from Maine @ato_nyc

Diel, dorsheimer burgberg GG, nahe 2004 @ato_nyc

Katsugo (baby tai) from kanagawa prefecture
@ato_nyc

Hirame from jeju cured in kombu @ato_nyc

Tachiuo (beltfish) from kanagawa @ato_nyc

Aji from Kumamoto @ato_nyc

Akami from Australia @ato_nyc

Farr Sangreal, Pinot, geelong 2005 @ato_nyc

Kohada from kagoshima @ato_nyc

Chutoro also from Australia @ato_nyc

Aged toro @ato_nyc

Sumi ika from Chiba @ato_nyc

Iwashi (sardine) from Hokkaido @ato_nyc

Kokuryu "Ryu", junmai daiginjo, fukui prefecture
@ato_nyc

Masu zuke from Norway @ato_nyc

Kamasu (baracuda) from Hokkaido @ato_nyc

Shimaaji from fukuoka @ato_nyc

Aji sujime (marinated w vinegar) & shiso from Kumamoto @ato_nyc

Botan ebi from Canada @ato_nyc

Medai from ehime @ato_nyc

Kinmedai cured in kombu from kanagawa @ato_nyc

Santa Barbara uni @ato_nyc

California cucumber and shiso roll @ato_nyc

Ikura from Alaska @ato_nyc

Toro roll @ato_nyc

Red miso soup @ato_nyc

Yuzu sorbet & green tea panna cotta & mochi
@ato_nyc