Late Winter Omakase at Shunji Japanese Cuisine: A Pictorial Essay
- J.L. Mar 10, 2014 12:02 AM
Verdict: As usual, Shunji-san whips up another outstanding meal. Botan ebi (giant spot prawn, served odori-style) and hotaru ika (firefly squid) are now in season, as is takenoko (young bamboo shoot). Current garnishings include daikon blossom. Highlights included mejina (opal eye), hotate (giant diver scallop) and shirauo (ice fish).
Nice report. I liked both the giant shrimp which met its maker in front of us and also those little white shrimps piled on the rice...so beautiful could hardly see where shrimp ended and rice began. I was lucky enough to meet chowhound Chris at the sushi bar too. A few extra hair crabs never hurt anybody.
I guess you'll have to be patient while Shunji is in Japan this week.