Inside Japonais by Morimoto
Chefs worked furiously to keep up with the sushi demand.
Raw Tuna Skewers
As far as the eye can see!!
The man of the hour. He spent the majority of the early evening meticulously preparing sushi for the hundreds of guests.
Sushi was the main draw of the night. Salmon was just one of the many fresh choices.
Red Snapper Crudo with Goat Liver Mousse
Stephanie Izard from Girl & The Goat put together this refreshing little bite.
Sweet Coppa with Sunchokes, Preserved Lemon Aioli Dill
Blackbird's Paul Kahan was also on hand with this meaty bite.
Chilled Carrot Bisque
This refreshing sip from GEB was topped with coffee granola and whipped yogurt.
Lamb Loin Steamed Buns
These steamed buns are from the Japonais by Morimoto menu. Along with the lamb loin, they are topped with raita sauce and pickled root vegetables.
Wood-Grilled Indiana Shrimp
Of course Vie, which is particular about sourcing local ingredients, would find shrimp in Indiana. It is served with escabeche with garlic conserva, fennel and satsuma mandarin, and pickled cherry bomb pepper.