“Wabi-Sabi” Sunday, February 26th, 2012

cocktail hour

Setsubun Shiso infused soju, apple cider and rye whiskey Miso pickled cream cheese and rye cracker

one Zensai Kumamoto oysters, three garnishes: momiji oroshi, umeshiso mignonette, XO sauce Domaine St. Vincent Brut, NV

two Suimono Clear soup, scallop, enokitake, lemon oil and chive

three Sashimi Hamachi, pickled beet, prickly ash, shiso, Hawai'ian lava salt Rihaku "Wandering Poet", junmai ginjo

four Yakimono Smoked duck, ponzu gelee, pu-erh tea glazed walnuts Nanbu Bijin "Southern Beauty", junmai ginjo

five Sunomono Maguro "nuta" with udo, Japanese mustard and scallions Tentaka Kuni "Hawk in the Heavens", junmai

six Tsukemono + Gohan Handmade Japanese pickles, Koshihikari rice Takara Yokaichi Kome shochu and oolong tea "chuhai"

seven Mizumono Green tea milk jelly, burnt honey cream, yuzu foam

Menu developed and prepared by Chef Matt Owen, Sous Chef at Yokozuna, and Jessica Owen