1. Cast-iron broth pot. Choose from four: kombu dashi (v), miso smokey (v), tonyu nabe (v), and 50-hour tonkotsu pork bone broth. Make it spicy with an add-on.
2. Koshihikari rice (super-premium short grain sushi-grade rice)
3. Two standard dips (l-r): citrus ponzu (bright, acidic) and sesame gomadare (rich and creamy)
4. Complimentary seasonal farm vegetable box (do you spot the tiny alien mushrooms?)
5. Utensils (l-r): ladle and slotted spoon; chopsticks and tongs
6. San Cesareo truffle sukiyaki dip with a 45-minute egg and warishita soy
7. Stainless steel meat trays of raw Kurobuta pork and wagyu or Angus beef
8. Sides (l-r): sui gyoza (wontons), gyu maki, pot pockets (stuffed tofu skins)
9. Chili oil topper
10. Resting or sharing plate
11. Cooking times and techniques; use the hourglass timer
Pro tips:
• Share the Tatsu-ya or Baller omakase (with an extra broth) and order more of your favorites, plus all the dips, and a few specials from the rolling cart.
• Don’t fill up on rice or noodles, though both are delicious and should be enjoyed.
• If you’re worried about raw meat germs (don’t be), just dip your utensils in the boiling broth.
• Don’t forget to grab your possessions from the nook inside the sitting stool.
• Make iNotes from neighboring tables’ whiskey chats.
• Wear stretchy pants.
This article appears in December 13 • 2019.