A Year In Food

From New York to Costa Rica to Europe to California: 365 Days of Dining Out

Wednesday, February 02, 2005



Feb 2.

Dinner
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Masa - 10 Columbus Circle, Upper West Side
Cooked portion: Japanese herring, spinach, yuzu (yellow Japanese citrus fruit) peel and tofu skin; O-toro (fatty tuna belly) tartare with Iranian Osetra caviar with three cubes of toast; Farm-raised fugu (poisonous blowfish), fugu skin and fugu liver with ponzu sauce, scallions, violet shiso blossoms and 24K gold leaf; Uni (sea urchin) risotto with black truffles; Deep-fried fugu; Wild hamachi (yellowtail) shabu shabu and shabu shabu soup

Sushi portion: Two pieces of toro (fatty tuna) sushi, Shima-aji (mackerel) sushi, Tai (sea bream) sushi, Hirame (fluke) sushi, Ika (squid) with sea salt and sedachi (green Japanese citrus fruit), Live tako (octopus) with sea salt and sedachi, Akagai (red clam) sushi, Aoyagi (orange clam) sushi, Aji (horse mackerel) sushi, Grilled hotate (scallop) sushi, Grilled shiitake sushi, Saba (mackerel) sushi, Sayori (needlefish) sushi, Wild unagi (freshwater eel) sushi, Akami (lean tuna) sushi, Grilled o-toro sushi, Nori-wrapped uni sushi, Nori-wrapped baby hotategai, Hokkigai (surf clam) sushi, Ama ebi (sweet shrimp) sushi, Anago (sea eel) sushi, O-toro and chutoro (marbled tuna belly) negimaki, Shiso leaf with cucumber and sour plum sushi

Dessert: Grapefruit with grapefruit granité
$482.35
10/10

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