Late Autumn Crab-Fest at Shunji Japanese Cuisine: A Pictorial Essay
Amuse bouche #1: Jellyfish "sunomono" with myoga, cucumber.
Amuse bouche #2: Chilled potato puree with mountain mushrooms, seared scallops.
Appetizer platter: Goma (sesame) tofu, ankimo (monkfish liver) with caviar), bleu cheese ball, kaki (persimmon) with tofu, grilled tako (octopus) with ginnan (ginkgo nuts), grilled sazae (conch).
Steamed Shanghai hairy mitten crab with roe.
Live halibut sashimi "usu-zuruki" style, with fried spines & skin.
Matsutake mushroom dobin mushi.
Live Alaskan king crab, served 2 ways: Steamed & sashimi. Accompanied by sweet vinegar / minced ginger dip.
New dish: Kegani miso gohan (Hokkaido hairy crab roe rice), with steamed kegani meat mixed in. Served with tofu miso soup. DEFINITELY in the running for "Dish of the Year"...
Bonus rounds: Kanpachi & kinmedai (golden eye snapper) nigiri.
Housemade desserts: Lime ice cream, mango ice cream, pineapple ice cream, chocolate mousse, mixed berries sorbet, dragonfruit, persimmon, figs & berries.
We ate it all. Truly a superb meal.