After a draft Sapporo and some chatter at the sushi bar, the bento box arrived before us and "Storytime with Chef Cory" began. It went like this...
- Quadrant 1
- Steamed cobia, mountain yam, gingko biloba nuts and mitsuba
- Quadrant 2
- Sake simmered cod milt with sansho pepper sauce
- Marinated whelk
- Chilled eggplant, lotus root and sweet potato on baby organic spinach
- Salt broiled saury pike and mullet roe chestnuts
- Quadrant 3
- Sardine rice with daikon pickled in koji
- Quadrant 4
- Cobia on shiso with fresh blanched wakame, kazunoko (herring roe), and fresh grated wasabi
- Shiitake kumamoto oyster clear soup
I always find amusement in the way I systematically take down the bento box, quadrant by quadrant. It's almost always the same routine where I begin with the "warm" (in this case the cobia) quadrant and move on to the one to it's right (which is usually tempura or something shellfish related and contains the most variety), taking bites of the rice quadrant dipped in shoyu every so often. I finish the sashimi quadrant and then wash it all down with the soup. That's a winning game plan right there. When all was said and done, this was one of the best bento boxes I've had at NAOE.
Next up - Sushi Time!
- Scottish salmon belly nigirizushi with fresh grated wasabi (Japan)
- Poached Maine lobster (I passed on this round)
- Golden ring octopus (Portugal)
- Kumamoto oyster (Humbolt, CA)
- Live scallop (Boston)
- Live aoyagi
- Aji (Japan) with fresh grated ginger
- Iwashi topped with white seaweed
- Uni (Hokkaido)
- Unagi with sea salt
- Shrimp omelet
- Unagi kabayaki with narazuke (Japanese melon pickled in sake lees for 2 years)
|This was some of the best octopus I've ever had (took pic after I dominated most of it)|
|Live aoyagi clam|
|Hokkaido sea urchin - shamelessly creamy, fantastic fresh flavor of the sea|
Oh, and of course there's dessert too...
- Watermellon, honeydew, longan, pluot, blueberry, blackberry, dragon fruit and persimmon
- Organic honey sponge cake and NAOE ice cream