Cheryn Flanagan's Sightings

I only remember how delicious our 7th course was, but not actually what it was... The waiter poured the chocolate on top table-side -- it's like that ice cream topping that gets applied as a liquid and hardens after a minute.

The main course finally arrived with pork belly, lobster tail, and Wagyu beef.

Course 5 included 4 pieces of nigiri topped with things like micro-shiso, micro-cilantro, and other micro-things (who knew?)

Course 4 was an I-want-to-lick-the-bowl egg custard -- it's a very traditional Japanese dish... Except with this version, there was a thick, salty, delicious broth floating on top of the custard hiding a tender slice of duck.

Course 3 was an Italian-inspired dish. Inside the warmed olive oil (heated with a small candle) was a flavorful blob of anchovy-garlic paste. The idea was to dip the veggies in the olive oil and dab up a little of the paste. The waiter explained the name of the dish translated to "warm bath".

Our second of the 7-course tasting menu at Morimoto Napa, this is a tasty and elegant plate of rolled slices of hamachi topped with a mushroom (I don't know which kind). The sauce on the plate was amazing.

I wish I could find the name of this...it's a cocktail made with Scotch, Maple Syrup, Apple Cider, topped off with a garnish of BACON!!

This was a pâté of 2 kinds of tuna, with a ponzu dipping sauce + an array of other toppings (guac, wasabi, creme fraiche, chives...). This was eaten with a little silver spatula-type utensil. Yummy!

OK Buuz, but not made with mutton. The milk tea was good!

Bueno!