Matt Weaver
Aburiya Raku | Los Angeles | March 2017
FEATURED DISHES
Chu Toro, Akamai, Kampachi, Shimahaji, Seki Saba, Hirame with Momiji Oroshi, Ocean Trout with Ikura, Kaisomen, Shiso, Wasabi, and Pickled Chrysanthemum
Butter Sauteed Live Scallop, Sake, Soy, Garlic, and Chives
Buri Daikon: Soy Dashi-braised Buri Belly and Head, Daikon, Green Leeks, and Myoga
Bento Box: Sunomon; Hotaru Ika; Tuna, Salmon, and Hamachi dressed with Shuto-ae; Poached Quail Egg, Sea Urchin, Ikura, Mushrooms, and Mountain Potato; Asparagus Okaki; Hamago Yaki; Grilled Black Cod Teriyaki; Hamachi and Salmon Sashimi; Skirt Steak with Soy and Crispy Garlic; and Sabur Don with Ground Chicken, Soy Dashi, Pickled Mustard Greens, Shiso, and Nori
Photography by Will Blunt
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