Yeah, we take pictures of our food. And if you’re into that kind of thing, check out our most recent meal at RŌNIN when Chef Nick Kim of Shuko in New York City took over the bar and kitchen for two special guest dinners. When we travel and on our days off, we like to eat the most of it and thinking about this particular meal brings back memories we’d like to share with you.

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Yuba, Uni, Yamaimo, Shirako, Mozuku.
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Oyster Sunomono, Wakame, Bamboo, Tosazu.

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Sakura Masu Trout, Ponzu, Myoga, Ikura
Sakura Masu Trout, Ponzu, Myoga, Ikura.
Scallop Liver, Sunchoke, Shio Konbu Butter.
Scallop Liver, Sunchoke, Shio Konbu Butter.

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Scallop Liver, Sunchoke, Shio Konbu Butter.
Pigeon, Karaage (below), Yaki.

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Sous Chef Dave Palermo of Shuko NY.
Chef Matt Abergel and Chef Nick Kim cooking together again.
Chef Matt Abergel and Chef Nick Kim cooking together again.

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