![photo IMG_2685_zps0a95eaae.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2685_zps0a95eaae.jpg)
Daily set of assorted seasonal dishes included meji maguro sashimi with grated daikon, baby ayu fish and vegetables fritters, mackerel tartare, etc., the donabe rice was from Saga prefecture. Really nice.
![photo IMG_2687_zps2544cf3e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2687_zps2544cf3e.jpg)
For dinner, I was back in Ebisu. I met Akiko at BeTTei, who specializes in duck and Kamakura vegetable dishes. We asked for their omakase course.
![photo IMG_2700_zpsf946a291.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2700_zpsf946a291.jpg)
Vegetables from Kamakura were really great. One of vegetable dishes was steam-roasted vegetables with shio-koji oil sauce.
![photo IMG_2710_zpsd763ef05.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2710_zpsd763ef05.jpg)
Charcoal grilled duck from Aomori prefecture was perfectly cooked to medium rare and served with yuzu-kosho. Duck "menchi-katsu" (fried breaded minced duck) was so juicy. We were told that the inside was only minced duck with nothing else! Mozuku seaweed in vinegar sauce was refreshing between duck dishes.
![photo IMG_2717_zps9916a325.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2717_zps9916a325.jpg)
The main event for me was duck shabu shabu in a beautiful hand-crafted donabe. So rich and tasty.
![photo IMG_2726_zps8e5bff7e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2726_zps8e5bff7e.jpg)
Of course, the "shi-me" (finishing course) was soba in the rich duck broth. We drank a lot of sake for the entire evening. We started with white wine, then had 7 to 8 different kinds of sake from different breweries.
![photo IMG_2739_zps3808e637.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2739_zps3808e637.jpg)
Dessert was their homemade "warabi-mochi". It's a Japanese traditional dessert, made from bracken plant's starch and covered in "kinako" (roasted soybean powder). The texture was like extremely fine jiggly jelly and great. We had such a wonderful time together.
![photo IMG_2738_zps49bc22e8.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2738_zps49bc22e8.jpg)
![photo IMG_2686_zps0d5d56b3.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2686_zps0d5d56b3.jpg)
![photo IMG_2687_zps2544cf3e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2687_zps2544cf3e.jpg)
For dinner, I was back in Ebisu. I met Akiko at BeTTei, who specializes in duck and Kamakura vegetable dishes. We asked for their omakase course.
![photo IMG_2689_zpse3bacece.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2689_zpse3bacece.jpg)
![photo IMG_2690_zps21528110.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2690_zps21528110.jpg)
![photo IMG_2695_zpseafab078.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2695_zpseafab078.jpg)
![photo IMG_2700_zpsf946a291.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2700_zpsf946a291.jpg)
Vegetables from Kamakura were really great. One of vegetable dishes was steam-roasted vegetables with shio-koji oil sauce.
![photo IMG_2705_zps89c7e5b7.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2705_zps89c7e5b7.jpg)
![photo IMG_2728_zpsdcda5e72.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2728_zpsdcda5e72.jpg)
![photo IMG_2710_zpsd763ef05.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2710_zpsd763ef05.jpg)
Charcoal grilled duck from Aomori prefecture was perfectly cooked to medium rare and served with yuzu-kosho. Duck "menchi-katsu" (fried breaded minced duck) was so juicy. We were told that the inside was only minced duck with nothing else! Mozuku seaweed in vinegar sauce was refreshing between duck dishes.
![photo IMG_2715_zps7076527c.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2715_zps7076527c.jpg)
![photo IMG_2711_zpsfd9c83a6.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2711_zpsfd9c83a6.jpg)
![photo IMG_2717_zps9916a325.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2717_zps9916a325.jpg)
The main event for me was duck shabu shabu in a beautiful hand-crafted donabe. So rich and tasty.
![photo IMG_2735_zps37b0521f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2735_zps37b0521f.jpg)
![photo IMG_2721_zps5a8b6444.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2721_zps5a8b6444.jpg)
![photo IMG_2726_zps8e5bff7e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2726_zps8e5bff7e.jpg)
Of course, the "shi-me" (finishing course) was soba in the rich duck broth. We drank a lot of sake for the entire evening. We started with white wine, then had 7 to 8 different kinds of sake from different breweries.
![photo IMG_2736_zps0e20a4cc.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2736_zps0e20a4cc.jpg)
![photo IMG_2731_zpsd9a88efa.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2731_zpsd9a88efa.jpg)
![photo IMG_2739_zps3808e637.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_2739_zps3808e637.jpg)
Dessert was their homemade "warabi-mochi". It's a Japanese traditional dessert, made from bracken plant's starch and covered in "kinako" (roasted soybean powder). The texture was like extremely fine jiggly jelly and great. We had such a wonderful time together.