Low-res food porn from my birthday dinner at Bushi-Tei? Why yes, I can do that.
Wine-cured mackerel over green zebra tomato gazpacho with purselime and turnip
Ahi tartare with tobiko caviar, wasabi-crème fraiche, coriander seed, and herb oil
Venison prosciutto with galia balls, galia sorbet, baby frisée over montbriac
Foie gras over kabocha pot de crème with pistachios and red onion marmalade
Fukko seabass over rockshrimp polenta and lobster nage
Intermezzo of yuzu sorbet
Grilled day boat sea scallop and saffron dumpling over yukon potato chowder
Antelope loin with chanterelles over potato mousseline with port wine reduction
Lobster and hand-made Italian parsley gnocchi with shaved truffle and tarragon lobster nage
Flourless chocolate souffle with roasted strawberries and organic ice cream
Black sesame blancmange with pineapple-strawberry salsa and coconut milk reduction
Lemon gâteau with yuzu-infused mascarpone mousse
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