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We have celebrated the Equinox and today the Harvest moon, and it is time to start preparing all of our favorite fall things. This season is an amazing time to cook because of the balanced richness and wild aromas of the ingredients. With the way things have been the past several months, I had forgotten the feeling of slicing a seared duck breast that has been cured in sake lees, or toasting Matsutakes only to douse them in a thick rich dashi, or the smell of grilling a fall mackerel and then balancing its fat with a bright sudachi sauce. Can not wait to make you something special this season.
The chirashi will continue to be a stylized blend of both Kansai and Kanto elements in arrangement, seasoning, and the blending of the rice ingredients, but we will also be sure to have a few autumnal surprises.
Thank you so much for supporting the Nodo Bento at Tonari! We will continue to offer it on the Tonari menu and you can pre-order for pick up Thursday-Sunday here: https://tonari-104089.square.site/ This week’s bento will feature King salmon, spot prawn, yellowtail and ikura, Smoked cod corn rice, hokkaido sea scallop and shiitake onigiri, and our luxurious tamago yaki.
Tonari’s entire menu is available for on line order, walk in or Doordash for delivery and we are now offering limited dine in seating from 12-6:30 pm. The tables and patio seating don’t require reservations, but if you would like us to reserve some space for you, contact us at firstname.lastname@example.org
Wishing you the best and can’t wait to have you back in soon!