Sushi Ai, Redwood City, California

Kimino Sparkling Yuzu, Wakayama, Japan; Sake Pairing - Dewazakura, "Captain's Table", Jumai Daiginjo - Yamagata

Tosaka nori frisee salad with tsubugai; Braised ankimo with kanpyo and ikura on a nori chip

Grilled Mehikari; Slow cooked abalone

Chawanmushi (Egg custard with Dungness crab); Pickled ginger and Finger Towel

Sake Pairing - Toyo Bijin, Ichiban Matoi, "Asian Beauty", Junmai Daiginjo - Yamaguchi

Nigiri (right to left) - Mikandai (Mandarin Orange Snapper) - 1.5 weeks dry aged, Ginsei Sake (Chum Salmon) - 1.5 weeks dry aged, Akami (Lean Bluefin Tuna) - 3.5 weeks dry aged; Nigiri (right to left) - Buri (Wild Yellowtail) - 1 week dry aged, Ji Kinmedai (Golden Eye Snapper) - 1 week dry aged, Toro Sawara (King Mackerel) - 1 week dry aged

Sake Pairing - Dewazakura, Yukimanmanm, "Snow Country", Daiginjo - Yamagata

Nigiri (left to right) - Kamasu (Japanese Barracuda) - 2.5 days dry aged, Zuke Chu Toro (Soy Cured Medium Fatty Tuna) - 4 weeks dry aged; Nigiri - (right to left) - Bafun Uni (Hokkaido Sea Urchin), Shirayaki (Fresh Water Eel)

Miso black cod handroll

Owan (Saikyo miso soup); Nigiri - Nishin (Herring), 4 days dried aged, add-on

Dessert - Panna Cotta