For us, the dinner was all these things as well as an adventure. Ray and I have sushi more often than not when we dine out; fresh salmon sashimi is one of my most favorite things to eat. But beyond sushi, noodles, and teriyaki, our knowledge of Japanese cuisine is pretty limited. Our two-year wedding anniversary is around the corner, and what better way to celebrate than expanding our knowledge of something we both enjoy?
At Kaygetsu, seasonality, presentation, and harmony are equally important as flavor.
red bell pepper "tofu"
(sea urchin, avocado, hive, dashi sauce, wasabi)
wild salmon- Coho River, Alaska
Takiawase (slow-cooked dish)
shrimp, japanese eggplant, snow peas, sato imo potato
cooked in clear fish broth, with
bonito flakes, grated ginger and kinome
Hassun (assortment of flavors)
soft-shell crab with spaghetti squash
anago roll with burdock
cucumber with kinzanji miso sauce
lotus root stuffed with mustard
Artic Char, miso marinated and grilled
seared kampachi (amberjack) sushi with ponzu
Ray had two fat pieces of unagi in place of the soft shell crab. It's a favorite there was no complaining from him!
green tea/banana roll cake
adzuki bean paste
We went home with full tummys and excercised palates, happy with each other and with our chosen venue for an anniversary dinner. Kaygetsu opened the doors and we scratched the surface. I don't doubt we'll return to dig a little deeper very soon.