Err, no. But in other news: yesssss.
Job would have ended up probably running close to full time for about three to four months. Full time. *Ack* That really really wouldn't have worked. And that is a no brainer for me right now. Which is what I like. Too many other things take up my brain.
And for anyone who wants to know waaaay too many details about our dinner last night at Nobu, here ya go *wink*
Ø Aperitif: I had a mango martini, and Jim had a few sips from that.
Ø Wine: Red Burgundy - Santenay - Premier Cru.
Ø Course 1: Tuna (toro) tartar with caviar on top, in a sauce of soy sauce and wasabi, with berry on the side.
Ø Course 2: Four large Oysters in shells, with various seasonings on a bed of thinly sliced lightly seared cucumber in a soy sauce.
Ø Course 3: Four sashimi red snapper (Peruvian style sashimi) each piece with a small leaf of cilantro and a dab of chili paste all on a sauce of lemon, lime, salt and pepper.
Ø Course 4: Sashimi salad: micro greens, radicchio, and extremely young whitefish sashimi, house dressing with scallions in a mixture of various things including rice vinegar and sesami oil.
Ø Course 5: Seared Alaskan cod which had been marinated for three days, with pickled onions, Japanese hot green pepper, unidentified eggplant-like veggie, and seared foie gras.
Ø Course 6: Four thicker slices of rare seared Kobe beef, shiitake mushroom, and asparagus in citrus (with a large slice of lemon) on a hot plate with sizzling oil
Ø Soup: Miso soup with two clams in shell in it
Ø Course 7: Sushi—toro, red snapper (?), trout (looked like salmon?), (greenback?) whitefish, and shrimp.
Ø Dessert 1: Cranberry-grenadine ice/sorbet with gold leaf.
Ø Dessert 2: Chocolate soufflé with chocolate center, mint leaf and white chocolate sauce, and green tea ice cream.
Ø Coffee: Decaf cappuccino
And yes, I am still full.
*bliss*
And for anyone who wants to know waaaay too many details about our dinner last night at Nobu, here ya go *wink*
Ø Aperitif: I had a mango martini, and Jim had a few sips from that.
Ø Wine: Red Burgundy - Santenay - Premier Cru.
Ø Course 1: Tuna (toro) tartar with caviar on top, in a sauce of soy sauce and wasabi, with berry on the side.
Ø Course 2: Four large Oysters in shells, with various seasonings on a bed of thinly sliced lightly seared cucumber in a soy sauce.
Ø Course 3: Four sashimi red snapper (Peruvian style sashimi) each piece with a small leaf of cilantro and a dab of chili paste all on a sauce of lemon, lime, salt and pepper.
Ø Course 4: Sashimi salad: micro greens, radicchio, and extremely young whitefish sashimi, house dressing with scallions in a mixture of various things including rice vinegar and sesami oil.
Ø Course 5: Seared Alaskan cod which had been marinated for three days, with pickled onions, Japanese hot green pepper, unidentified eggplant-like veggie, and seared foie gras.
Ø Course 6: Four thicker slices of rare seared Kobe beef, shiitake mushroom, and asparagus in citrus (with a large slice of lemon) on a hot plate with sizzling oil
Ø Soup: Miso soup with two clams in shell in it
Ø Course 7: Sushi—toro, red snapper (?), trout (looked like salmon?), (greenback?) whitefish, and shrimp.
Ø Dessert 1: Cranberry-grenadine ice/sorbet with gold leaf.
Ø Dessert 2: Chocolate soufflé with chocolate center, mint leaf and white chocolate sauce, and green tea ice cream.
Ø Coffee: Decaf cappuccino
And yes, I am still full.
*bliss*
posted by jenn at 8:13 p.m.
4 Comments:
Holy crap.
Good Lord. I don't think I've ever had that many courses in one meal. Kudos!
Wow...
Sounds very fancy!!
Callie
And two funny further comments on that. Firstly, Jim and I actually made a point of reminding ourselves of what the courses were along the way - because we never did write everything down after Morimoto's and we've since fogotten so many neat details. Secondly, the courses are very small so it wasn't like a traditional north american sized plate each time *wink*. For example, the sashimi pieces were very thin and delicate. I mean, we were full afterwards, but not in pain like we would be at TGIFriday's or something.
*bouncy*
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