The Backhouse, San Mateo, California

Starter - Toro, Kumamoto Oyster and Hotate over Rice, Ankimo, Sashimi - Toro, Shima Aji, Uni, Pickled Ginger and Wasabi

Nigiri - King Salmon with Shrimp Oil, Nigiri - Aji

Nigiri - Chu Toro with Hokkaido Uni, topped with cheese, Nigiri - Sayori

Nigiri - Firefly Squid with Hokkaido Uni and miso sauce, Nigiri - Hotate with wine sauce and kombu salt, Nigiri - Tachiuo (Belt Fish)

Nigiri - Kona Kanpachi with Avocado, served handroll style with seaweed, Maki - Iwashi (Sardine)

Nigiri - Kinki with Foie Gras and Caviar, Nigiri - Kegani (Hairy Crab) topped with uni

Nigiri - Hokkaido Uni, Ikura and Kani (Crab) served gunkan style, Maki - Toro, Uni and Ikura topped with truffle

Chawanmushi, Dessert - Bread Pudding with fresh strawberries