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Dinner at Shoji at 69 Leonard Street
at
Shion 69 Leonard Street
on 31 January 2018
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Capovilla & mirin candied California walnut @whoamieating @69leonardst
Amaou strawberry from fukuoka prefecture & chocolate dippings & toasted barley shochu @whoamieating @69leonardst
Ginger granita & candied ginger & apple puree @whoamieating @69leonardst
Sake lees soup @whoamieating @69leonardst
Saba from Toyama bay @whoamieating @69leonardst
Kasugo from kagoshima & shrimp oboro @whoamieating @69leonardst
Kohada from amakusa @whoamieating @69leonardst
Sea eel @whoamieating @69leonardst
Maine uni @whoamieating @69leonardst
Santa Barbara uni @whoamieating @69leonardst
3.5 minutes kuruma ebi @whoamieating @69leonardst
Otoro from Kyoto prefecture @whoamieating @69leonardst
Nagaragawa, tenkawa, hudahomare, junmai ginjo, gifu prefecture @whoamieating
Chutoro from Kyoto prefecture @whoamieating @69leonardst
Nodoguro not seared @whoamieating
Aji from Chiba @69leonardst @whoamieating
Sayori (half beak) from kanagawa prefecture @whoamieating
Cuttlefish from oita @whoamieating
Bouillabaisse of tai & prawns and littleneck clams & mitsuba / red yuzukosho made from yellow yuzu and red chilies @whoamieating
Sake and brown sugar poached octopus & burdock and white sesame paste @whoamieating
Grilled buri marinated in koji & potatoes puree & chrysanthemum leaf @whoamieating
Buri from saga prefecture & scarlett radish & house made ponzu @whoamieating
Amabuki, omachi kimoto, junmai daiginjo, saga @whoamieating
Long island fluke cured in southern Hokkaido kelp & shaved frozen Taiwanese bottarga @whoamieating
Monkfish liver & yuzu marmalade @whoamieating
