BY CHEF’S INVITATION
From the collaborative lunch event at this Japanese restaurant, this still managed to be one of the standouts for me in the parade of deliciousness by Head Chef Taro Takayama.
In the bowl were a tender and juicy seared scallop, a piece of deepfried Japanese eggplant and silky Japanese beancurd wallowing in an umami oyster and clam ginger broth. Oishii maximus this was, warming the cockles of my heart with every sip and nibble.
Paired with it was a dry sake served at room temperature in a @kimoto_glass_tokyo sake glass by the design name of “Jun”. Mmmmm...