The seasonal dishes are served in small portions, seemingly simple, yet they are hand-crafted gems. Many of them shine with their originality, arranged to encourage drinking. The selection of 4 to 5 white wines is mainly from France and Japan. There are 12 to 13 types of sake, including Hidakami and Funanchu Hassaku, with distinctive flavors from several regions. Dry ager filled with fish Joseph Weaver What inspires the omakase menu? Walk us through what guests can expect.

Rice vinegar: Again, be careful not to add too much because it might overpower the dish, a dash would be enough. If you have any cuts on your hands, make sure they're covered or alternatively wear gloves. Dish upHimono are dried fish dishes and can usually be found at izakaya that specialize in seafood. Some common choices include shredded dried squid, dried fish, and “eihire” (dried manta ray) which is eaten with mayonnaise. Nimono Ate (あて) or ategau (あてがう), meaning accompaniment is also sometimes used to refer to foods that go well with alcohol.

Just when he was thinking of starting his restaurant in his hometown in Hyogo, Keiji Nakazawa of Sushi Takumi made his plan to open a restaurant in Hawaii, and the owner of Sushi Kou decided to accompany him there. Hokayashiki, who worked as the second chef, was then asked to become the head chef of Sushi Kou. Thanks to Mr. Nakazawa's encouragement, Hokayashiki made up his mind and became the new owner of the restaurant in the fall of 2019. What makes something "yamitsuki" varies for each person, but they all share the ability to bring joy and satisfaction, making people want to enjoy them over and over again. What is an Izakaya (居酒屋)? This article possibly contains original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. ( December 2012) ( Learn how and when to remove this template message)

Otsumami

Overall, I think most sake will pair with this Hokkaido otsumami. But I found savory sake worked a little better. And if you really want to dial it in, go with a Hokkaido sake like Otokoyama Tokubetsu Junmai or Taisetsu Junmai Ginjo. Japanese restaurants typically have a fixed menu of staple items along with a few different items that rotate daily or seasonally. While you’ll usually find the menu at your table, there may also be an additional menu with daily specials drawn on a chalkboard or whiteboard. At more expensive Japanese restaurants, such as those offering gourmet kaiseki dining, the course menu will already be pre-determined and printed on a sheet of paper for you. We chatted with Chef and Owner, Ray Lee on the new expansion, Chef’s Stage experience, inspiration, and more. Here’s what he had to say. What prompted the new expansion? Talk about the new space, how the design and elements elevate the diners’ overall experience.