Sake
What does nama mean in sake?
What do we do when a guests goes to the bathroom?
Adjust chairs and fold napkin
Which uni tastes like oyster?
Ensui
Why does chef heat up the flesh of the Kin Medai?
Tenderizes the fat and brings our the umami flavors and oils
What is our most expensive bottle of sake?
Dassai Beyond
At what point do we turn down lights for the nigiri courses?
After chefs serve the last uni gohan
Where do we obtain our ginger?
Hawaii
What is the difference between anago and unagi?
Anago: seawater eel, leaner
Unagi: freshwater eel
What sake can be served hot during the winter?
Tengumai Yamahai
How many linen do we prepare for each shift?
The number of covers we have plus 10 more
Why do we tell the guest to enjoy the nigiris within 10 seconds?
Optimal taste and temperature
What is considered the "King of White Fish"? a.k.a white toro
Akamutsu/nodoguro
What sake have notes of ripe fruits, honey, and a hint of spice with a smooth velvety texture and a lingering finish?
Kamoshirito Kuheiji Eau du Desir
What should we notify the chefs of by the end of the second course?
Any left-handed guests
What kind of charcoal does chef use to heat up fish?
Binchotan
How many of our fish do we heat up using our charcoal?
4: Kin Medai, Sama Karei, Akamutsu, Saba
What is a Rice Polishing Ratio?
The percentage of what's left of the rice after it has been milled
A guest asks for the wifi password. What is it?
otoro788
Which prefecture do we get our wasabi from?
Shisoka
Why do we age our fish?
Soften the texture and intensifies the the sweet umami flavors