A lovely and tart Japanese kiwi sauce cut the sweetness of the tuber. Ebleskiver A major crowd pleaser: a Danish doughnut stuffed with bitter greens and doused with a little fermented grasshopper. Rice As is custom in Japanese haute cuisine, rice was served at the end of the meal. Wild Duck and Matsubusa Berries Duck aged for three weeks had a roasted barley glaze and came with an out-of-this-world berry compote. The dish was so cold, the entire thing melted like butter when I bit into it. On the other hand, my epic midday meal was like a thousand-year culture and history lesson served in a few dozen bites. The shrimp on the plate next to mine actually jumped onto the floor. Sea Urchin and Wild Kiwi A slice of kombu tart smothered in parsely paste and topped with uni from Hokkaido.
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