Wednesday
Posted at 17:30 today. The first seating begins at 18:00, the second at 21:00. The sequence below is set after the day-boat fish arrives.
The sequence
Species and cure change with the day. What does not change is the arc: a hot opener, a cured fish, the nigiri run, a hand-roll, soup, tamago, and a sweet.
Steamed egg custard, dashi, sea urchin from Astakos.
Egg, dashi
A small sashimi opening, cut to order.
Fish
Salt first, then red vinegar. The cure shifts with the humidity.
Fish, vinegar
Bluefin lean cut over shari held at thirty-six degrees.
Fish, soy
The medium fatty cut, brushed with nikiri.
Fish, soy
Flounder, rested two days for texture.
Fish, soy
Golden eye snapper, skin seared over binchotan.
Fish, soy
Line-caught mackerel from Skala Oropou, briefly cured.
Fish, vinegar
Salt-water eel under a soy reduction glaze.
Fish, soy, sugar
Chopped toro and scallion, nori crisped to order.
Fish, nori
Clear soup. Kombu and bonito, sometimes clam.
Dashi
Sweet egg, slow seven minutes, hot-iron finish.
Egg
Soba-cha, citrus, a single mochi.
Rice
The flight
Poured alongside the nigiri run, in the order the courses arrive.
Ishikawa. Earth, lactic depth, savoury.
90 ml
Aichi. Pear, white blossom, mineral.
90 ml
Fukushima. Clean, herbaceous, dry close.
90 ml
Ishikawa. Warmed to body temperature for the anago.
90 ml
Uji. Not sake, but it closes the flight.
Pot