Who needs #nigiri when chef prepares his favorite custom summer #zensai. From top left 7 day aged #shimaaji slow cooked and topped with #ume. #kue roe #grouper served over #herring #roe #kazunoko. Center 10 day aged #bluefin #tuna belly skin served with #sudachi #ponzu and #myoga. #baigai aka #seasnails it's #liver and #shako served with #junsai in a #clam #katsuo #kombu #dashi . 14 day pickled #kohada in vinegar. 2 month aged #awabi #liver #shiokara chef topped it off with raw #abalone #master #genius #chefstruelove by whoamieating http://ift.tt/1KeN3dd

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