Daikon nimono, the second best example of all things “umami” (only ranked beneath a brilliant dashi tofu), squeeze a chunk of foie gras in between its fat soft cheeks.
Lil ice buddha statues overseeing the sashimi platter
Yakisoba served on a super heated Japanese roof tile. Get out.
Then, to really fill the tummy, you have the curry marinaded lamb chops with raisin veggie cous cous, and for those who demand head cheese at the Japanese restaurant, there is the must hoolah hoo’d collagen terrine with asparagus puree, balsamic reduction and lemon sauce. They may lay claim on the skin beautifying properties of collagen all they want, this is just porky hocky business at it’s finest, and rarest, form.
Surprisingly, or unsurprisingly, Agura is also sporting a delicious new cocktail menu designed by Kiyoshi Sagawa. You normally wouldn’t catch me dead ordering a lychee anything, even when it’s free. But here, the lychee daiquiri was quickly molested by the teetotal dining companion despite my valiant guzzling efforts. There’s something about lychee flavors that really matched well to rum, and the splashes of lime with pom allowed this to circle the bases.
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