It’s like we’re going down the uni rabbit hole.
At Mihoko’s 21 Grams they’re doing a Santa Barbara Uni Bisque.
This comes to the table first. Uni custard topped with cuttlefish and whole uni tongues. A bit of lemon and fennel.
Then the waiter pours in a hot uni bisque tableside.
So really, Uni x 3. Custard, tongues, and bisque!
Uni appears in two other places on the menu. Served straight with
seaweed butter, crème fraiche, and toast. And then in the (non-traditional) sushi part of the menu.
Here it is served as a shrimp ceviche, cilantro, and avocado roll….and a dollop (about a half-tongue) of uni to top.
Love the tableware at Mihoko’s. Small things like this glass bottle filled with white shoyu…
…the tea set (drinking a gyokuro)…
…and a tiny origami crane which accompanied…