This is a glimpse at how Jason is working behind the counter before serving each course to us.

Course #1: Steamed Japanese hairy crab with black vinegar

Hairy crab from Japan is boiled and one crab was served to 9 people.

Here Jason is arranging all the crab meat into a nice bowl.

Drizzling black vinegar on top of each bowl and then it is served.

Final presentation.

Course #2: Boiled Japanese oyster with yuzu zest

The oysters are boiled ahead of time and then Jason cut them in half.

He topped each bowl with yuzu zest.

Course #3: Salted water Uni

The uni is spooned into a small bowl and then brushed with soy sauce.

Mother of pearl spoon are used to not spoil the taste of metallic spoons.

Jason usually served the 3 other guests and Betsy usually put all the food on a tray and serve our group.

Course #4: Skipjack Tuna in a smoked Katysuo bonito with  fresh wasabi

Jason cutting the fish.

Brushing of the fish with soy sauce.

Grinding fresh wasabi and then Jason put it on the plate.

Final presentation.

Course #5: Monkfish liver in secret sauce

The Monkfish liver is prepared ahead of time and brought back to room temperature.

Looks like foie gras!

Final presentation.

Course #6: Golden eye snapper

Jason slicing the fish.

He is now starting to serve a bunch of nigiri so he is cutting a variety of fish and put them on a large cutting board.

Slicing more fish...

Serving the Golden eye snapper

Course #7: Soy marinate local wild salmon

Shaping the sushi rice and serving

Final presentation.

Course #8: Tru Toro

Shaping the sushi rice.

Adding fresh grated wasabi to the Tru Toro

Final presentation

Course #9: Pike Mackerel (Sanma)

Preparing the Pike Mackerel

final presentation

NEXT... Preparation & platting Continuation

Filed under: Restaurants