I Love All Things Japanese

Best friends of sake as @abbeycmh would say. I prefer the crunchy bones but the other half @sk_food_and_travel loved the fins more as they tasted like his favourite snack, dried sotong (cuttlefish) 😂!
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I don’t typically like rum as it is generally generally a little sweet, this one was deep, intense and not really sweet at all.
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Tamagawa Time Machine Vintage from Kanoshita Brewery. Tasted more like port or dessert wine but lighter and less sugary sweet.
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@abbeycmh and Hiroshi-san kept us going with sake from other interesting breweries but I have to admit I wasn’t paying attention by then. Gomenasai!
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There you go, I used it as a noun! For those who are not so familiar, Juyondai is a very popular brewery in Yamagata prefecture. So popular it is almost cult-like. The sake is indeed an almost perfect balance of clarity and sweetness but still coming across as bold enough.
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I enjoyed it very much but I somehow found myself preferring a sake which is a little more bold and ‘rough around the edges’ to give it more character.
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Thank you @abbeycmh and Hiroshi-san (Kakure’s sake sommelier) for arranging for this bottle to be included 😉😘.
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Monaka with hojicha ice cream, green tea chocolate and wasabi mochi. A perfect end to the meal.
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We were so excited when Chef Kazu personally came upstairs with these. The unagi was aged for a week and was full of umami flavour. Oishii!
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Chopped fatty tuna with daikon radish in a roll. This is usually served towards the end of the meal but it remains a highlight for me. Chef Kazu’s toro taku is one of those super umami ones 😍😍. One of my favourites.
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Topped with a special sauce which made this simple dish even more yummy!
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Loved the crunch in this dish.
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This tasted as good as the signature dish we would normally have at @kishosg, which of course meant that it was amazing!
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A very refreshing start to the meal.
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