Wine/Sake/Food/Craft Beer enthusiast. Life's too dang short to eat at the same place all the time. Wanna eat well in Japan? Follow me! :-)
Pulled breast of chicken with sesame sauce and pickled cucumbers.
A Taillevent special, but only so so in my palette!
Shiokoji is fermented salted rice. It's taking Japan by storm. Just baste a bit of shiokoji and meat or vegetable and the result is delicious!
A bit salty. Lamb and onions stir-fried with ginger and soy. Salad with a piece of cold, fried chicken. Soup and rice. Only 500 yen, though.
Baby kohada. Probably a bit mature and at the end of its shelf life.
With grated ginger. In season.
Caked in salt and yummy.
Sashimi-grade tuna, chopped Awaji onions, Kujo negi green onions, wakame (because no more limu from Ewa side), shoyu, top-grade sesame oil, sea salt, and roasted sesame seeds. My style poke in Japan!
