Wabisuke
わび助, Omori, Japan
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June 2010 |
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Considered as one of the top chef in Japan, Naito san is my mentor's mentor in Japanese cuisine. This is where I discover the fine art of traditional Japanese cuisine. Cozy and warm ryotei style with a great personal touch. |
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Steam Abalone in young lotus leaf and aged local vinegar, Fugu kaiseki, Yuba wrapped uni in gin-an, green tea ice cream made from gyokuro matcha |
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Menu |
Click a picture to see a larger view.
Click a picture to see a larger view.
Click a picture to see a larger view.
