New York | Bar Moga(2)

Duck Jibuni (Traditional Braised Duck) 🍖 🌺 The soy-flavored mirin and sake-braised duck breast (kamadou-ni) is a local specialty from Ishikawa Prefecture, served with daikon radish, enoki mushrooms, and fried enoki mushrooms. The duck meat is chewy but not tough, becoming more flavorful with each bite. 🎢 This stew is truly a rice-lover's delight! [Heart-Eyed] The only slightly off note was the undercooked fried enoki mushrooms, which had a raw, gamey flavor that didn't quite mesh with the well-seasoned meat and vegetables. [Uh-Oh Face] 🌺 Wait, this dish can't really be classified as yōshoku, can it? It's definitely off-topic. [Crying Laugh] 🍷 Margaux de Chateau Margaux 2015, Bordeaux, France "Crest" 🥤 🌺A Milk Punch Dessert Cocktail to end the meal, made with bourbon, wasanbon sugar, sherry, orange, lemon, and Barolo wine. 🎢Essentially a New York Sour, a fruity dessert wine, but Shintaro mentioned he was inspired by mulled wine and chocolate. Three dishes, three glasses of wine, and a cocktail—this meal was more of a taste than a feast. I definitely didn't leave feeling full. [Crying Laugh] #NewYork #NYCBars 🌊🎢