We started with samples of several types of Evoluzione Sake which progressed from dry to more sweet and fruity. My favorites were the sweeter varieties, and I loved the Yuzu flavored.
There were also passed hors d'ouvres including fois gras shumai in a sauternes-shallot broth and a smashed shrimp dumpling in a citrus-truffle vinaigrette. My favorite was the fois gras shumai, which was bursting with rich flavor.
While we watched and listened we were able to sample even more delicious dishes created on the road.
|New Style Buri Sashimi with Hot Curry Oil|
|Miso_Sake Coq au Vin|
|Sake-Miso Marinated Butterfish, Soba Noodle Sushi, Wasabi Oil, Soy-Lime Syrup|
|Thai Style Chawan Mushi, Lobster, Mushrooms|
|Toasted Sesame Pear Tea Cake, Miso Caramel, Sweet Cream|