 December 2010 |
Happy Holiday Dear Friends! With only a few more weeks until we are into the New Year, I hope you will be able to squeeze in an evening of tranquility at Donguri amidst the bustle of the holiday season. I am happy to share that we will be OPEN ON CHRISTMAS DAY and NEW YEAR’S EVE. We hope you will join us for a wintry celebration! A recent addition to the menu is a “Fresh Uni Grilled in a Shell”. The sea urchin is grilled tabletop in a stone Shichirin, meaning small hibachi. I brought this back from Japan on one of my visits to the Tokoname countryside. The warmth of the grill brings out the sweetness and buttery texture of the Uni.  Fresh Uni Grilled in a Shell The Kumamoto Oyster is also delicious grilled on the Shichirin. Once grilled, I recommend grating the Himalayan Rock Salt on the Uni and Kumamoto Oyster to enhance the delicate flavor. Simply done, but complementing the freshness of this beautiful ingredient. The Montesel Prosecco from Italy pairs beautifully with these grilled dishes!  Kumamoto Oyster On Christmas Day and New Year’s Eve, I plan on preparing sumptuous dishes of Japanese Buri-Wild King Yellowtail and Black Tiger Prawns. We will also be serving our regular signature dishes as well, accented with caviar and foie gras. Afterall, it is the holidays and time for festivity. May I suggest you book your reservations early as we anticipate busy nights ahead. Hope to see you very soon!  Hitoshi Kagawa Donguri Restaurant Chef/ Propreitor |
© 2012 ITO EN, All Rights Reserved