Again? Uchi, 4th Quarter 2008

Amuse - Crispy Plantain, Avocado Lime Purée, Garlic, Ginger, Yellow Bell Pepper

Hirame Usuzukuri - Thinly-sliced Flounder, Spanish Olive Oil, Smoked Sea Salt, Yuzu Zest, Daikon, Crispy Quinoa

Umi Carubonara - Diver Scallops, Uni, Spaghetti Squash, Smoked Char Roe, Bonito, Shiso

Bara Mutsu - Seared Escolar, Tuscan Cantaloupe, San Bai Zu, Olive Oil, Thai Chili, Fried Basil

Omaaru Ebi - Maine Lobster, Lavender, Thyme, Castle Franco Radicchio, Bacon

Kare Ebi - Grilled Maine Halibut, Baby Coconut, Shrimp Plantain, Ginger, Thai Chili, Pork Belly Salt

Maguro Sashimi and Goat Cheese with Cracked Pepper, Fuji Apple, Pumpkin Seed Oil

Foie Gyunyu - Foie Gras Mousse, Milk-Nutmeg Purée, Toasted Rice, Honey, Milk

Hamachi Cure - Maplewood-smoked Baby Yellowtail, Yucca, Asian Pear, Garlic Brittle

Curious. Wasabi and cutlery?

Hotate - Diver Scallop, Spicy Aioli, Avocado; Anago - Saltwater Eel, Ginger

Wagyu Yaki - Oak Grilled Wagyu Top Sirloin, Fennel, Anise, Maple, Matsutake, Gooseberries, Mostarda

Parsnip Cream Wafer, Orange Pudding, Curried Crumb