After the usual Saturday 18 holes, I took my 2 older sons to a Japanese dinner at Hanakazu - an increasingly popular restaurant owned and run by Chef Hiroaki Otsuka. Otsuka-san is extremely hands-on, nobody but he makes the sashimi or sushi. Every weekend, he has fresh seafood flown in from Tsukiji market, Tokyo.
The usual complimentary appetizers of Deep-Fried Tuna, Kinpira Gobo, Baby Squid, & Marinated Octopus.
We always get an extra order of the Baby Squid.
Sashimi Course: 2 orders each of Japanese Toro & Hamachi. The extra Japanese Akami (the bright red one at the bottom left) was compliments of the chef-owner.
Sushi Course: 2 orders each of Anago (sea eel), Uni (sea urchin), &Ikura (salmon roe).
|Crispy Deep-Fried Crablets with Macha Salt.|
Grilled Hamachi, again compliments of the chef-owner. Domo, Otsuka-san.
Always have to have their excellent Ebi Tempura as well. Lorenzo & I skipped dessert. Mauro had some Meiji Chocolate Ice Cream. No, we had no alcohol tonight. I just had a few glasses of cold green tea. I'll give drinking a rest until this coming Tuesday or Wednesday. It's detox time.