Homemade Yuba (soy milk skin) with Japanese Uni from Hokkaido, Nasturtium, Caviar, and Umami sauce with Wasabi
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Sliced Fluke Sashimi (Caught by Chef Ishii at Montauk)
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Sea Foie Gras (Monkfish liver) "Pate," Cucumber Sauce, Balsamic Sushi, Plum Sauce
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Copper River Sockeye Salmon, Salad, Japanese Sliced Tomato with House Made Orange Vinaigrette
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Uzumi-Dofu ( Miso soup for Tea ceremony), Maine Lobster, House-Made Tofu, White Rice, Corn Miso Soup with Lobster stock
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Chef Morimoto, Chef de Cuisine Jamison Blankenship, and Omakase Chef Ishii
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Chef Yoshinori Ishii of Morimoto Omakase Bar - New York, NY
Photo: Antoinette Bruno | June 2008
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