Let the deliciousness begin!
This photo shows a cube of savory something, topped by a pickled yuzu bud. The champagne flute to the left contains some lobstery fluid with seaweed.
Sashimi of various fishes served with their respective livers:
While waiting on us and preparing other dishes at a *furious* pace, the chef was also tending to the grill on the left, which had a heat source under what looked like Spanish roof tiles.
In this photo, our chef is putting the final touches on filet mignon.
The pace went on unabated, and we were filling up fast. It was a little intimidating, because the chef was pouring his heart and soul into these dishes and they keep coming. Some, like the sashimi of fish and their livers, were quite rich. I think there's one dish I didn't even photograph! Here is the filet, with a huge chunk of fois gras, a potato and a gigantoid mushroom. It arrived bloody rare. So huge. I felt trapped. Everything was delicious but I thought I'd pop.
Finally, the end. White peach season was upon us, and the white peaches in Nagasaki were delicious. White peaches, white peach ice cream and something else -- maybe white peach gelee?
We waddled home, petted Pudding and had another excellent conversation with Pudding's mama. We hugged a lot that night. I missed my own mama, so it was nice to hug a willing, toothless old lady (even if she did slap me in the boob and call me fat earlier in the week).