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2012-10-09
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Tatsu: Round Three. Rolled salmon & almonds, with a poached egg at the plate's center. If a Nobel prize for recipes existed, whoever created this heavenly pastiche should be nominated. Scallop & foie gras combo. The only misfire in this otherwise marvelous meal; the sauce was overpoweringly salty, tasting eerily like the thick, cloying one in Chinese chee cheong fun. Japanese taro yam & anchovy "bruschetta." A textural treat; there's no bread in this, unlike Italian bruschetta. Instead, the co
Tatsu: Round Three.
Rolled salmon & almonds, with a poached egg at the plate's center. If a Nobel prize for recipes existed, whoever created this heavenly pastiche should be nominated.
Scallop & foie gras combo. The only misfire in this otherwise marvelous meal; the sauce was overpoweringly salty, tasting eerily like the thick, cloying one in Chinese chee cheong fun.
Japanese taro yam & anchovy "bruschetta." A textural treat; there's no bread in this, unlike Italian bruschetta. Instead, the comfortingly warm yam forms a creamy base for the crisply fried anchovies.
Nihon Sakari sake (Atsukan).
張貼
