Domaine Laroche Chablis Premier Cru; sea urchin (uni), oyster in sauce and Japanese cucumber; a square of shrimp, okra, toro, caviar; Chateau Batailley Chablis Premier Cru; maguro; foie-gras croquette; pumpkin soup; bluefish and phylleaux dough in thyme sauce; Japanese lime ice; Wagyu steak; creme du cassis with figs; grapes, tangerines, raspberry gelato and a corner of gold leaf; assorted handmade truffles and jellies; coffee.
Dinner at La Rochelle in Shibuya. Afterwards I sucked face with Iron Chef French Hiroyuki Sakai.
