that s why the kanazawa city, this is my second country. anthony: owned and run by four generations within the same family, yamanoo is a traditional kaiseki restaurant that dates back to 1890. kaiseki is a multi-course meal with an entirely new menu presented every few weeks in response to the changing seasons and the seasonality of the products available in the region. everything is considered. the taste, of course, how to best prepare a particular fish or plant at its very peak. presentation. even the ceramic dishes on which each dish is served changes constantly. leaves, flowers, elements from nature evoke the season. wow, look at the package. incredible. the first of eight dishes, preserved in a tightly wrapped bamboo leaf intended to resemble a sword. sea bream served chimaki style over rice slightly sweetened by vinegar, soy sauce, sugar and
back to 1890. kaiseki is a multi-course meal with an entirely new menu presented every few weeks in response to the changing seasons and the seasonality of the products available in the region. everything is considered. the taste, of course, how to best prepare a particular fish or plant at its very peak. presentation. even the ceramic dishes on which each dish is served changes constantly. leaves, flowers, elements from nature evoke the season. wow, look at the package. incredible. the first of eight dishes, preserved in a tightly wrapped bamboo leaf intended to resemble a sword. sea bream served chimaki style over rice slightly sweetened by vinegar, soy sauce, sugar and sesame. masa: beautiful. huh, tony? anthony: beautiful. when you first went to the u.s., how old were you? masa: 27. yaeko: 27? [ speaking japanese ]
anthony: owned and run by four generations within the same family, yamanoo is a traditional kaiseki restaurant that dates back to 1890. kaiseki is a multi-course meal with an entirely new menu presented every few weeks in response to the changing seasons and the seasonality of the products available in the region. everything is considered. the taste, of course, how to best prepare a particular fish or plant at its very peak. presentation. even the ceramic dishes on which each dish is served changes constantly. leaves, flowers, elements from nature evoke the season. wow, look at the package. incredible. the first of eight dishes, preserved in a tightly wrapped bamboo leaf intended to resemble a sword. sea bream served chimaki style over rice slightly sweetened by vinegar, soy sauce, sugar and sesame.
this is my second country. anthony: owned and run by four generations within the same family, yamanoo is a traditional kaiseki restaurant that dates back to 1890. kaiseki is a multi-course meal with an entirely new menu presented every few weeks in response to the changing seasons and the seasonality of the products available in the region. everything is considered. the taste, of course, how to best prepare a particular fish or plant at its very peak. presentation. even the ceramic dishes on which each dish is served changes constantly. leaves, flowers, elements from nature evoke the season. wow, look at the package. incredible. the first of eight dishes, preserved in a tightly wrapped bamboo leaf intended to resemble a sword. sea bream served chimaki style over rice slightly sweetened by vinegar, soy sauce, sugar and sesame. masa: beautiful. huh, tony? anthony: beautiful.
might include chloroform? yes. could you explain to the ladies and gentlemen of the jury why you did that? i started looking at chlorophyll. i was concerned about my smaller puppy, we have two, the smallest one was having issues where she was extremely tired all the time. both the dogs would eat the bamboo leaf out in the back. i started looking up sources from the backyard that could potentially cause her to be more sleepy than it would affect the larger dog. i started looking up chloroform, i mean chlorophyll. that prompted me to look up chloroform. did you, input the word into the google search engine, i don t recall putting in how to make chloroform.