BREAKFAST --- coffee
LUNCH --- vegetable soup
AFTERNOON-TEATIME --- ( with Sharon) Baskin & Robbins ice cream
DINNER --- homemade no-knead bread: toasted with sofrito, roasted red pepper, pickles and smoked mussels | burrata salad: burrata, lightly pickled cucumber, cherry tomato | Japanese eggplant: fried and marinated with dashi and with shiso | chawanmushi: steamed egg custard, fresh matsutake, chives and dashi | whole rock fish: fileted, lightly cured by white miso and broiled | delicata squash: stuffed with seasoned quinoa and baked | canele | French little cookie
- the eggplant dish turned out very well, texture silky, juicy, not mushy, flavor delicate, subtle. the slit cuts helped shortening the deep-fry time ( about 1 minute at most). dashi broth are made from good quality kelp and bonito. Japanese small eggplants are from local Japanese store, beautiful dark purple skin and just the right size.
- the whole rock fish is fileted at home, marinated in whte-miso for 48 hours, which lightly cured and firmed fish flesh. it only takes 5 minutes to broil with skin side up.
- chawanmushi with matsutake is truly a seasonal treat.
- the tin sheet plate is from Tokyo, it can be rolled or bent into different shapes.
