Course #10: Soy marinated Ikura

The uni is marinated ahead of time and it is spooned over rice.

Course #11: Canada spot prawn with Santa Barbara uni

Jason is preparing the prawns and then soy sauce is added.

Jason mixing the prawns in a soy sauce and on the right he is spooning the Uni.

Prawns in the bottom and uni on top.

Course #13: Soy marinated Tuna from Boston

Slicing the soy marinated tuna and shaping the sushi rice..

Final presentation.

Course #14: Blow torch Fatty toro, truffle salt, Khohara soy sauce

Jason adding truffle salt on top of the Toro nigiri and then it is torched.

Final presentation.

Course #15:  King Mackerel (Khohara) soy sauce

Final presentation.

Course #16:  Ark shell clams (Akagai)

Jason slicing the Ark shell clams.

You cannot see it here but before she clam is put on top of the rice Jason slammed it on the counter first to tighten the flesh.

Course #17:  Ark shell clams, cucumber , shisho leaves.

Jason cutting the cucumber into a thin sheet and then slicing

Jason putting the cucumber and shiso leave into the toasted nori sheet, then brushed a bit of soy sauce on top of the clam.

Final presentation

Course #19:  Sea eel, soy sauce

The eel is pre-cooked and re-heated in the oven before serving.

Platting the eel.

Brushing the eel with soy sauce before serving.

Course #20:  Tamagoyaki

The egg custard is prepared ahead of time and all Jason needed to do is to cut them into portion.

Final presentation

There are no preparation for  Course #12: Chawanmushi  Lobster, Course #18:  Red miso soup with shrimp flavor, and Course #21:  Sesame pudding with black sugar and roasted green tea because they are prepared in the kitchen (we have no view of the kitchen) and the food was just brought out.

That's all the view from our seat to behind the counter where Jason does all of the preparation.

Until the next Meal!

Filed under: Restaurants