A celebration is in order, as st is now officially a 2009 Guggenheim Fellow. I'm in awe. So it is only fitting to have awe-inspiring food to honor the announcement. That means The Hump at Santa Monica airport. First course was sea conch and shitake mushroom in a bonito broth - served in the conch shell.
appetizer sampler with tempura peanut sprouts dusted with curry (yum), ginko nuts, jellyfish in sweet vinegar marinade, japanese cucumber with miso paste, and mushroom/tomato/ochra/etc mix. Yes, the whole crab there is edible.
sashimi. The golden snapper (upper right) was the best fish I've ever had. Period.
a cold soup with "hot spring" poached egg, abalone, mushroom and other bits. Every sip/bite had different flavor and texture.
Steamed hairy crab from Hokaido. No need for butter, sauce or anything - that would have been heresy.
Small shrimps compressed and deep friend.
Not pictured - desert, sake and port.
searching
