A week-long work trip provided ample opportunity to pay a second visit to Teisui. My first visit was in early spring, so I wanted to see what they would do with the seasonal ingredients of the fall. It was easy to secure a mid-week reservation via OpenTable. Also, the late hour I had selected for dining meant a quiet evening at the restaurant, as there were only a few other guests dining when I arrived.
In general, the primary ingredients for the courses were very similar to what I had in the spring. There were some changes to the supporting ingredients, as well as a few totally different presentations.
The amuse bouche was totally different than the prior visit. It was a fried chicken sandwich with a very light bread, served with some sweet sake on the side. The garnishes included daikon radish, carrot and homemade mayonnaise, and Japanese pickle. And to start off, my opening drink was a sparkling matcha beverage.
The first presentation from the menu featured a little liquid nitrogen volcano carrying a green tea aroma. With that, there was a selection of several small appetizers: Hokkaido uni served with junsai (a vegetable also called water shield) and a little wasabi, Hamachi sashimi with ponzu, Matsukaze paté and water octopus with sumiso (Japanese mustard, vinegar and miso). This had a nice variety of textures.
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