The seasonal veggies sauteed with fermented butter followed the soup. Korean Nyokki was in the veggies. Sauteed Japanese mushroom Shiitake was served with poached egg. Forced to say, it was like Japanese sukiyaki, in my impression.
Hokkaido Surf Clam was served with the whole shell on the dish. The shell couldn't hide the yummy aroma of the inside. It stimulated our appetite so nicely.
This is the inside of the shell. It was one of the protagonists in the cuisine theater on that day. Remembering the dinner and watching these photos may be so dangerous for me.
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