Autumn Kaiseki at Wayama

[khiemtran]

Another year, another journey begins...





Next up, this grilled snapper wrapped in banana leaf. I couldn't pick the marinade used for the snapper (it was certainly delicious). One of our friends thought it might have been miso and sake.



Next came the sashimi course, this time consisting of garfish, yellow tail, tuna and salmon.



Then an excellent miniature "sukiyaki". The sauces and broths are always highlights at Wayama.



Then eel tempura with citrus salt. You need to dip the tempura in the little bowl of seasoning as you eat it.



Then a red miso soup (not shown), and this rice dish, which was possibly the highlight of the whole night. The dressing on top has enoki mushroom, dried scallop (I think), fish roe, avocado and tuna. It was tiny, but incredibly delicious.



Last of all came dessert, which you can see at the top of the page. And so, that's another Autumn at Wayama. Are they going to last another year? We're still worried they might just vanish one day and go on to bigger and better things, but we're determined to enjoy them while we can.

Comments

[amaebi.livejournal.com]

Oh, my goodness, I feel faint. In only a very good way. :)

[asakiyume.livejournal.com]

These photos are so beautiful, and so mouthwatering. The autumn fare is so beautifully **colorful**--that rainbow of sashimi!

[khiemtran.livejournal.com]

Yes, the presentation was wonderful. That silver colour is from the garfish.