Mukune Internship - Day 4 Dinner

Another tremendous dinner tonight. Amuse bouche.


Daimon-san's junmai ginjo.


Bonito tataki.


Torigai - heart clam - in a vinegar, mustard, and shoyu hollandaise.


Bamboo with shaved bonito.


Tempura oysters. Best oysters I have ever had. Ever. Ever. Ever.


Another blind sake. I fared better this time. This was the last sake made by Philip Harper when he was toji for Daimon-san, about 4 years ago. It was 4 years old, 16%abv, junmai, 70% semaibuai, kimoto, and yamada nishiki. Well... I got 4 out of 6... we had this atsukan, warm, and it was delicious. Full bodied, very rich, lots of spice on the nose and palate.


Japanese hambaga.


Mukune's Kasumi. Muroka Nama Genshu Nigori. Tremendous. Lots of acidity, great food sake, despite being pretty rich and full bodied.


Skillet, with salmon, tofu, egg, shrimp, and kimchi.


Fried eel.


Omelette.


Ume ochazuke.


Salmon ochazuke.


Omochi, stuffed with shrimp. Fantastic broth.

Simply a tremendous meal. We all went out to the super-sento for a long soak afterwards. It was, and still is, raining outside, so it was great to sit in the hinoki - wood - tubs in the rain. The herbal sauna was a new experience for me, with a huge tub of salt to rub on oneself.

And for the nightcap?


Shinsei Taremo namazake... an EXTREMELY lively namazake, bottled just last month. This is what we were drinking in Fushimi yesterday when I lost my hat... good thing I'm back at the kura for the night.... we're now sitting around the second bottle composing haiku... could get deadly.

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