Mikizo's Hassun |
Back in Tokyo, Tomoko and I had dinner at Ichirin, by our friend, Mikizo Hashimoto. I always look forward to coming back here every time I am back in Japan.
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It was great to see Mikizo-san again. I was so excited to taste his summer dishes.
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Tomato "surinagashi" (puree cold soup), Rishiri uni, dashi gelee with sudachi juice (to pour into the cup). Steamed abalone with its gut sauce.
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Dobin-mushi. First in the season matsutake mushrooms, hamo (pike conger), sea bream, gingko nuts, lily bulb, shiitake, mitsuba and togan (called winter melon - but the season is summer), in a dashi broth. Just wonderful.
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Hamo and hasu imo (Indian taro) with vinegar-white miso sauce.
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Awaji-shima Island tai (sea bream) sashimi.
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Hassun. 15 different kinds of seasonal dishes in one course including eggplant (harvested by 3 am on the same day) bansho-ni, yamaimo-kan (jelly), camas fish pressed sushi, Ariake jelly fish, etc. etc. What a treat.
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Unagi tofu, grilled guji sea bream, and steamed anago sushi with akadashi (red miso soup).
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Desserts. Peach and blueberry jelly and anko-stuffed warabi-mochi with sencha green tea.
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And, all the sake!
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He amazes me every time. Thank you so much, Mikizo-san!