Wednesday, August 31, 2016

Back from Japan to LA again.


(August 4)

It was a day to return to LA.

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Tomoko and I had a quick soba lunch at a local place. I always enjoy their delicate handmade soba. Cold soba with toppings in a sauce was just perfect for the hot summer.

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Flight meal. I flew ANA, but I didn't choose Japanese meal this time.

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Back in LA and regular unpacking ritual. I had to pack many ice packets to keep some items cold. They all arrived safely.

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Fun to be back in the very American culture in LA. We were invited to a fried chicken and pie party at our friends house. It was so fun!

Tuesday, August 30, 2016

Back in Japan (Summer 2016)...Kappo et Vin


(August 3)

It was a final day in this stay.
I spent time with Tomoko in Urawa.

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Lunch was unagi at a local unagi restaurant. So good!

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For dinner, we went to a local restaurant called Kappo et Vin, Irisa. The place is run by Chef Irisa-san and his wife. It's a wine bar and kappo (Japanese-style) restaurant. His background as a chef was traditional Japanese cuisine, and he is also a wine connoisseur. Now he cooks his original dishes to serve with wine. How unique!

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The dishes were all casual yet very detailed quality and delicious.

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They are all small dishes to share.

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So good!

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Wataru enjoyed ginger ale, and Tomoko and I enjoyed different kinds of wines.

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Chef and the wife joint us to taste wine.

So much fin.

Monday, August 29, 2016

Back in Japan (Summer 2016)...Mikizo-san Dinner

Mikizo's Hassun

(August 2)

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!