What's for dinner? Well, we have sashimi tuna, salmon, amaebi, kanpachi and hotate. There's an assortment of veggies, 2 patties of grilled satsuma-age, and a block of tofu from Kyoto garnished with fresh myoga, ginger and spring onions and drizzled with yuzu tare. Persimmons are in season so that's our dessert. We'll have chilled nihonshu that's semi-dry to drink. Ittadakimasu!
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