In return for a wonderful treat to the two-star michelin restaurant, Tokyo Birdland, in November, I took my friend to my favorite neighborhood restaurant. Andy, my favorite chef there, created a number of delightful dishes making full use of the fresh Tuesday fish delivery and the bounty of the season. Uni, kani, ikura and many other wonderful fish were featured and all prepared in new and interesting ways. Not pictured were the dish of fresh ikura and crab & shishito tempura which I consumed before remembering to take their photos.
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| Baked Crab and Rice in Clam Shell |
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| Clam Yakitori |
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| Uni and Prawn |
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| Seared Wagyu Beef |
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| Scallop with Foie Gras |
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| Seared Tuna |
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