DINNER --- ( for cooking club) sparkling wine | baked Japanese sweet potato fries | pan-fried lotus root | seaweed rice crackers || wine | golden beet and white bean humus with mint and pomegranate on lightly pickled shallot petal | pan-fried thin sliced Japanese eggplant with five spice sauteed and marinated mini king mushroom | watercress salad with nato dressing | sauteed threaded burdock and carrot with dashi | baked bronzino | grilled rice ball with pickle filling, shiso, fish roe and wasabi, with Japanese green tea pouring over | mochi and mocha sweets | green tea
golden beet
- unusually organized menu, worked out well
