Following the dining path we love so much, Miki-san always serves a full Tasting Menu of many courses; among the first was a perfect medley of Manila clams steamed with shoyu, scallions and wine.
Miki does best surrounded by at least three different forms of alcohol. And all guests benefit from it!
An ultra-savvy main course included pork and squash kabobs served over pepper-studded couscous adorned with spiced and pickled Seckel pears from The D P Chutney Collective.
Our dining companion Tom Hagen, groggy but charming after 36 hours without sleep via multiple layovers and flights home from Japan, gifted us with ultra-rare, homemade sausage and sea urchin miso. Wow!!