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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
