Missing in the pictures are the macha-salt dusted, mesquite-grilled Shitake, Chanterelle and Hon Shimeiji mushrooms, which were to die for. We conventional-broiled the misoyaki butterfish (it rocked). The Goma Ae (spinach with miso sauce) was exquisite. The middle picture shows the characteristic amber color of the traditionally brewed Kikuhime Yamahai sake which we paired with desert. Last but not least, the Kobacha Chess Tart with Ruby Port cherry sauce knocked our socks off. Everyone had seconds. Happy Thanksgiving everyone!
