Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts

Wednesday, July 2, 2025

Kaiseki Motoishi@Beverly Hills ★★★

Amazing Kaiseki. Kazu-san's last week of pop-up before he starts his kaiseki at the new Hilton in Arcadia this Fall. He uses a wide range of fresh ingredients with various cooking techniques. Handmade soba is his signature dish. Friendly & cozy environment. $350 per person. Corkage $50 per 750mL. Hot Tea $6. Self-parking $10 at lot. Their Instagram: @kaiseki.motoishi

Hassun
Herring with Plum Paste, Deep Fried Tofu with Shrimp, Tomato, & Bean, Corn Purée Soup with Hokkaido Uni & Asparagus with Thickened Kombujime Sauce

Owner Yamato-san & Kaiseki Chef Kazu-san

Palate Cleanser
Summer Orange Sake with Soda

Kuheiji HInoKISHI

Hassun
Herring with Plum Paste, Deep Fried Tofu with Shrimp, Tomato, & Bean, Corn Purée Soup with Hokkaido Uni & Asparagus with Thickened Kombujime Sauce

Corn Purée Soup with Hokkaido Uni & Asparagus with Thickened Kombujime Sauce

Sea Bream

Clam

Soup
Sea Bream & Clam with Clear Soup

Live Abalone

Grilled Abalone

Sashimi
Sea Bass, Grunt Fish

Sashimi
Grilled Abalone in Uni Sauce

Buckwheat Noodle
Handmade Soba Noodle with Pike Conger Eel Tempura

Grilled Sword Fish

Kegani & Grilled Eggplant






Kegani & Grilled Eggplant





















@kaiseki.motoishi
Monday pop-ups at Sushi Yamamoto
Rodeo Drive, Beverly Hills

Tuesday, June 24, 2025

Warabi@Melbourne ★★★

Amazing Omakase Sushi. Fantastic sake & wine pairing featuring my favorite Kuheiji sake. Great service. $185 AUD per person. Non-Alcoholic Pairing $68 AUD; Wine & Sake Paring $120 Realist; $190 Expressionist (premium). [developing story]


Sommelier Kit and Sushi Chef Brendan




Mussels from Victoria Island




Kombujime Kizu from Victoria Island

Ginger

Paradise Shrimp from New Caledonia with Lime


Minami Maguro – Chutoro with a bit of Akami
Southern Blue Fin Tuna from Tasmania


Shrimp Tempura



Engawa from Hokkaido

Kuheiji Eau du Desír


Hotaru Ika (Firefly Squid) from Toyama

Saba from Kyoto with Umegoma




A5 Wagyu Sushi from Yamagata
grilled using Binchotan from Wakayama


Hokkaido Scallop with Ume Shiso
lightly seared with soy & basil

Unagi from Aichi, Kobayashi style





Hokkaido Maguro, Aori Seaweed (Highest Grade)

Uni from Tasmania ($45 AUD add-on)


Otoro from Hokkaido with Caviar from China ($45 AUD add-on)


Anago with Sesame Seeds, Tamago, Ikura


Genmaicha Tea

Yuzu Cream Cheesecake
salt caramel, sansho pepper


Warabi
W Melbourne
408 Flinders Ln,
Melbourne VIC 3000, Australia
+61 3 9113 8857
warabimelbourne.com