Word: mushiawabi
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Dates: during 2007-2007
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...Yuki directed the feast as three waitresses served course after course with chilled sake specially brewed for the house. Like a symphony, kaiseki tempo alternates between big movements and adagio interludes. The meal follows a single seasonal theme, but each course features a different cooking method. The overture was mushiawabi--steamed abalone--a luxurious opening. A subdued salad of zuiki, or taro stems, seemed to say that opulence must avoid ostentation. The clear soup arrived, an important kaiseki moment. When we lifted the lacquer lids, an aromatic tsunami swept us away. Matsutake mushrooms! Pairing the first fall mushrooms with...
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