This is an introduction to a dish served as a finger food for our Dinner course and as part of the Afternoon Tea-style Lunch.
It is paired with an aioli made using Bincho charcoal oil, and finished with pickled chili peppers as an accent.
The chili peppers are Bhut Jolokia that I used to grow in my own garden, which have been pickled in white wine vinegar and sugar for about five years. Over time, the sharp heat has completely mellowed out, leaving behind only a wonderful aroma and making it an invaluable homemade condiment in our kitchen.
We serve this as the opening finger food for dinner, and as one of the dishes on the 2nd plate for lunch.
*This menu item is not always available. Offerings may vary depending on the season and ingredient availability.
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