Sushi Kappo Tamura
Dinner with Emi and Kayoko-san at Sushi Kappo Tamura. As always, Taichi san and his crew cooked up a helluva meal.
Vegetable tempura that included Okinawan Murasaki Imo.
Crisp, warm, and dipped in ponzu oroshi, still one of my all time favorites.
Albacore sashimi on a bed of mustard greens, with karashi almond sauce.
One of Emi’s staples, and it really tastes as good as it looks.
Black cod neck, cooked in mirin and sake and drizzled with lime.
The meat is fatty and goes down very smooth, with the hint of sake. Absolutely killer.
Three rolls (front to back): Gari Saba, Spicy Tuna, Spider Roll.
Three different kinds gave a nice variety of flavors and textures; I like the spider roll with ebi-ten inside.
Dessert #1: Pan-fried mochi with warm Azuki (red-bean) sauce.
The mochi was crisp on the outside and deliciously chewy on the inside, with the thick and sweet red bean paste a nice compliment.
Dessert #2: Kuri-almond creme brule.
A rich but velvety smooth blend of chestnut and almond.
Dessert #3: Yuzu yogurt panna cotta.
Citrus anything is always great as a dessert in my book, and it really capped off a wonderful meal.