Tonight’s at the restaurant. Miso broth with a new York strip, shrimp, roasted corn, roasted asparagus, rehydrated shiitake mushrooms marinated in usukuchi shoyu and aroma oil made from pork, beef, and chicken fat that I seasoned with white onion, garlic, and ginger.

Tonight’s at the restaurant. Miso broth with a new York strip, shrimp, roasted corn, roasted asparagus, rehydrated shiitake mushrooms marinated in usukuchi shoyu and aroma oil made from pork, beef, and chicken fat that I seasoned with white onion, garlic, and ginger.