Kosaka

Photos from an 18-course omakase dinner at Kosaka, New York on March 26, 2016. 

Kosaka

Taro with edamame sauce

Kampachi (amber jack)

Kasugo (red seabream) with pickled plum

King salmon with smoked soy sauce

Suzuki (sea bass) with lime foam and sea salt

Sayori (needle fish) with raw garlic and ginger

Katsuo (skipjack tuna) with garlic and scallion

Chutoro (medium-fatty tuna)

o-toro (fatty tuna)

Torching Hokkaido sea urchin

Hokkaido uni (sea urchin)

Ikura (salmon roe)

Kurumaebi (prawn)

Hotategai (scallop)

Negitoro (fatty tuna and scallion roll) with pickled vegetables

Anago (saltwater eel)

Tamago (egg custard)

White miso soup

Sakura (cherry blossom) sweet rice

Genmai cha (toasted rice green tea)