🌟 New York | icca 🍣

Cold Chawanmushi 🥚 Chawanmushi with celery, octopus (tako), tiger prawn (kuruma ebi), and potato sauce. It tasted like a Western-style potato and celery soup—rich yet refreshing! 🍲 Honaara Sashimi 🐟 Sashimi of East Asian rockfish (honaara), paired with pickled plum and konbu sake (yaki sake). The fish was especially fatty that day, a true indulgence! 🍣 Isaki Matsuomae 🐟 Isaki (three-line seabream) marinated in soy-flavored sake and seaweed (matsuomae), served with nori sauce (nori no tsukudani). The nori aroma was rich and deep! 🍣 Hokkaido Hairy Crab, Uni, Cold Pasta 🍝 A classic, with a green asparagus sauce that day. The herbal aroma was sweet and refreshing! 🍝 Silver Flounder, Hojicha Steamed 🐟 Silver flounder (ginbora) steamed with hojicha (roasted green tea), paired with ponzu (yuzu vinegar), cabbage sauce, and sansho oil. The tea flavor was subtle, but the sauce was perfectly balanced—sweet, sour, and numbing. The fish was incredibly fatty! 🍣 Hokkaido Abalone, Miso Marinated 🌊 Kazu mentioned that black abalone is too large for marinating, as the center wouldn't absorb the flavor, so they used Hokkaido abalone instead! [😊] Abalone Liver Nigiri A classic, with abalone liver sauce mixed with vinegar rice (shari). 🍣 Swordfish and Conger Eel 🐟 Grilled swordfish (tachiuo) and conger eel (anago). Grilled fish is truly the best accompaniment for drinks—another day without steak! [😜] #NewYork #NYCFoodie 🌇🌿🍃