Amazing Chinmi (Rare Delicacies) (like Scallops Cured for 3 Months!), Highest Grade A5 Wagyu Beef, and other Seasonal Dishes - The Exquisite Kappo Cuisine of Shibumi [Thoughts + Pics]

[Chowseeker1999]

@BradFord

Aged shiitake is very interesting; it doesn’t seem like a dried mushroom. His experiments are interesting, more like jukusei! I’m a little bit curious why chef hasn’t used konowata or bachiko yet (from what I can tell).

Hi @BradFord ,

I dug through some old thoughts of mine and sure enough, I found it: Chef Schlosser did serve us Konowata Chinmi years ago! From my notes it seemed to be pretty magnificent with the Sake pairing back then. Hopefully we’ll see it rotate back on the menu if he decides to make some more (or maybe it’s already aging)? Thanks for the reminder!