The first dish was some Kumimoto's with a bright yuzu garnish.
More oysters. These ones had more of a garlic-butter presentation, and were grilled. Delightful, and totally different than the first ones.
A geoduck salad.
This was Hawaiian farmed Abalone.
The abalone filter feeds, so the stomach/intestines of the abalone on this beautiful shell were sort of a seaweed pate, and were really good. (We all liked it better than the abalone itself, which was pretty mild.)
hmm - rainbow trout, and something else, i think. Someone else better come in an fill in the details.
I will say, one thing that you notice, in the sustainable format, is the use of a lot more small fish instead of the long-lived deep sea ones.
These were scallop-burgers, wrapped in prosciutto... They were really awesome!
A poke - not probably traditional, but really tasty. One thing i love about Mashiko's dishes is that they are both very flavorful, and subtle, and light.
This was a tartare in an avocado bowl.
Someone else will need to name the fish, but they are beautiful, aren't they? The one with the shizo is saba, i'm pretty sure.
Clams - with butter, shitake, i think some wine - the aroma alone was to die for.
oooo, help? I know it has a white sesame sauce. Something grilled, and so tender!
mmmmm... some rolls. The fish-bone cracker is one of those things i'd never have thought i'd eat, but they are always delightful at Mashiko.
My desert - a tempura fried green-tea ice cream.
Josh's desert - deep fried brownie and green tea ice cream.
