Kristine (left) checked me in:
I had a sake flight:
a. Hana hou sparkling sake from Okayama
b. Otokoyama junmai from hokkaido
c. Katana extra dry ginjo from Shizuoka (hot)
plus a Sapporo draft.
The one course featured a maguro poke and thinly sliced wagyu beef coulotte (I think this means tiny pieces) cooked on a sizzling Japanese river stone, served with a trio of sauces, and miso soup with rice. To end the meal I had a frozen coconut souffle with a Robert Sinski late harvest Pinot Gris.