New York | Muku (2)🌟

Otsukuri All the sashimi were seasonal catches. The fish was slightly aged, which I really enjoyed—though it's hard to describe the texture. The mackerel was in season, and I think it was a "lost mackerel" (not sure about the exact term). It was marinated in soy sauce and had a rich flavor. The saury with nori was also incredibly fresh and delicious. 🍣 Mushimono The tea-steamed egg was very delicate. The custard was smooth, and the sauce, paired with mushrooms and ginkgo nuts, had a strong, tender, and velvety texture. 🥧 Yakimono 🍖 Kinmedai (Golden Amberjack) Yaki 🌟 The Kinmedai was grilled to perfection with a sweet glaze that had a subtle citrus undertone. The fish is rich in fat, giving it a very rich and flavorful taste. The accompanying pumpkin and tofu sauce was a perfect match! 🍖 Agemono 🍤 Sole Tempura 🌟 The Sole Tempura was outstanding—very refreshing with a light, crispy batter that had no excess oil. It was simply delightful! 🍤 #Yakimono #Agemono #JapaneseCuisine 🌿🌊