Here are photos from our wonderful omakase meal at Tanuki. (Click to enlarge.)
See the whole Portland report here.
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- Welcome to Tanuki – leave the kids at home
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- Uni: with real wasabi – a wonderful start to the meal
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- Kappa hamachi
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- Kushiyaki with kumquats (we’re getting skewered!)
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- More skewers: ebi shioyaki (salt & pepper shrimp), ahiru kokkoro (duck hearts), and longanissa (Pinoy sausage)
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- Kaki kimchi: Effingham oysters on the half shell with kimchi shaved ice
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- Gyu-kimchi: marinated beef onglet
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- The meal at Tanuki rolls on…
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- Hotate sudachi: fresh scallops with wonderful leaves, herbs and spices
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- Gorgeous plate – Chef Janis Martin brings goodies from her garden
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- Steamed buns with roasted goat
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- “Tanabata” kimchi:a “reverse” kimchi with fresh summer vegetables
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- Niku dango: wild board meatballs simmered in Korean sweet soy bbq
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- Oi naengguk: Dungeness crab and cucumber salad in watermelon dashi
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- Chahan kimchi: kimchi fried rice
(Note: This meal started with edamame, ended with miso soup, and included some fascinating pairings of sake and such.)
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