The wonders do not cease. Last night Exquisite Maiko prepared Japanese summer rolls. HG tried to deconstruct but failed. Essentially, these resembled the traditional Vietnamese rice paper rolls. However, EM’s version enclosed a super-thin egg crepe, soba (rather than rice) noodles, slivers of cucumber and scallion. The rolls were dipped in mentsuyu. Bliss. This was followed by chunks of swordfish cooked by EM’s saute-braise-steam technique. The result was, once more, succulent, juicy fish that tasted as if it emerged from the sea only moments before. EM made a sauce of blender pureed onions, sesame oil and a hint of garlic. Simple. Perfect. The fish dish was served on a bed of fresh greens.
Please note: Outside of the one egg used for the crepes there was neither meat nor fowl used in this meal and only a tiny bit of grapeseed and sesame oil. Yet, the tastes were lush and deeply satisfying. Does this mean farewell to steak for HG and BSK?