Nasime Japanese Restaurant

Chesapeake oysters, gently steamed with sake, meet loroco, an edible flower from Central America, Jamaican ackee, ginkgo nuts, and a softly cooked egg yolk.

It brings together the flavors of autumn and ingredients from warmer climates. What I hope you’ll enjoy most is the way the textures change with each bite.

Chesapeak産の牡蠣を酒蒸しにして、中米産の食用花Loroco・ジャマイカのAckee・銀杏・低温調理した黄身を合わせてみました。季節の食材　銀杏・牡蠣と常夏の食材の共演ですが、口の中での食感の変化を楽しんでいただければ幸いです。

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