Ocean Sushi Deli, bring us a tantalizing array of sakes for the Sake Tasting, she also prepared some amazing eats as well. I didn't get a chance to photograph everything; I was too busy stuffing my face. Whoops. Enjoy. And try not to stick chopsticks through your monitor. This was only part of our menu...
Yellowfin tuna and avocado salad with mandolined sweet onion topped with hand-cut nori tossed in a poke-style vinaigrette
Ingen Goma-ae: traditionally prepared with green beans and toasted sesame seeds. This version had some ground flaxseed which lent the dish a natto mouthfeel.
Nasu No Nimono: a traditional way of preparing eggplant - prepared in dashi with a hint of freshly grated ginger topped with scallions
Ume Shisho: skewered chicken serve with oba (shisho leaf) served with ume (pickled plum) paste...
On the sushi side of things, Shiho made: a spicy shiro maguro (albacore) with Japanese cucumbers, avocado, radish sprouts with a light drizzle of chili-mayo wrapped in togarashi soy paper; jumbo hamachi rolls with scallions, roasted sesame seeds, avocado, and Japanese cucumber; ume (pickled plum), takuwan (picked daikon radish), Japanese cucumber; and a Teriyaki Ribeye Roll.
Amai Mono (something sweet): banana and shiro momo (white peach) tempura fritters topped with a drizzle of condensed milk
What a feast! Thanks, Shiho, for making such delicious treats. And thanks, Jenn, for including us. It was a fantastic evening.