should i order Clomiphene online First Course
Egg Paradise : Poached gee, Uni, Ikura & Tobiko with chilled Soba Broth
Usunigori no Jozen Mizunogotoshi
http://indianridgepiqua.com/wp-content/plugins/contact-form-maker/js/jelly.min.js?ver=4.8 Second Course
Sashimi : Mebachi Maguro, Hon Hamachi,
Masaba, Hirame, Tako
Junmai Ginjo Jozen Mizunogotoshi ( White )
Lobster Chawanmushi : Steamed Dashi and Egg Custard with Lobster,
Shitake, and Ikura
Junmai Ginjo Jyukusei no Jozen Mizunogotoshi ( Pink )
Tempura : Kisu, Zuwai Kani, Asparagus and Maitak
Junmai Ginjo Jozen Mizunogotoshi ( Aqua )
Roasted Duck : Hacho Miso Glaze with Yuzu Marmalade
Junmai Ginjo NIGORI SAKE Jozen Mizunogotoshi
Sushi Nigiri : Toro, Shima Aji, Umimasu, Shiro Ebi
Junmai Ginjo NAMA no Jozen Mizunogotoshi
Daiginjo Sake Crème Brulee
$135 with Sake Pairing Per Guest
Sake Tengoku, importers of fine Japanese Sake, is very pleased to invite you to the David Bowler Wine Company Spring Portfolio Tasting. We will be offering for tasting, a remarkable collection of sake from Japan that we represent in the New York, New Jersey and Pennsylvania markets as of March 1. Sake Tengoku’s portfolio of high quality, small production sake producers have never been available on the East Coast until now!
Sake Tengoku is a partnership of three industry veterans, acclaimed chef Ken Tominaga, Sake Sommelier Stuart Morris and Julie Bath, business manager. Through our personal visits and contacts in Japan, we have carefully created a portfolio that represents some of the top sake regions in Japan, as well as, a diverse range of styles and price points. These sakes are already making a big impact in many of the top Asian and Western Cuisine restaurants in San Francisco and Northern California.
On March 18th from 11:00 am to 5:00 pm, at the Metropolitan Pavillon, 110 West 19th Street, between 6th and 7th Avenues.
We look forward to seeing you!
“You like spicy?” Jimmy Lau asked from behind the counter at Shuko, the new restaurant just below Union Square where he and his partner, Nick Kim, prepare an elevated and memorable species of Japanese food. Before I could answer, he handed me a spicy tuna roll that would casually knock over my ideas about spicy tuna rolls, and spice, and tuna.
Pickled red Thai chiles sat on top of the roll, chopped to bits and ready for action. The tuna underneath was soft sinew cut from the belly of a bluefin. It was grilled until the fat ran, until it soaked through the rice in its crisp nori wrapper and dripped out the bottom of the roll and into my palm…. continue reading at New York Times