Ato dinner

Ato Dinner 4/7/17

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Warm Asparagus salad with Mushroom

Spanish Mackerel truffle and dijon mustard

Squid with Sesame paste topped with aged monchego cheese

Sea trout from Norway with carrot puree

Japanese sea bass with lemon vinaigrette

uni from Santa Barbara scallop form Cape Cod and baby seed bean topping

Red Snapper from gulf of mexico with blue crab stew

uni from maine with soy reduction

black sea bass from long island, miso potato with apple vinaigrette

Charred Prawn from Hokkaido

Charred Wagyu from Kumamoto

Japanese black fish with cauliflower puree

Sea trout from Norway

Saba-japanese Mackereal

Isaki, japanese grunt fish

scallop from cape cod

japanese yellowtail

japanese penchcuck

japanese black clam

japanese striped jack-aged 2 weeks

fish eggs with rice

High grade Hokkaido uni on rice

Miso egg drop soup

match panna cotta