Mikuni-Omakase

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AUGUST OMAKASE 長月おまかせ $208++ PER PERSON Sake pairing $98++ | Wine pairing $78++ WAGYU 和牛 A5 Tochigi Wagyu & Matsutake Sukiyaki Hot Pot APPETISER 前菜 10 Kinds of Japanese Vegetables A5栃木牛と松茸のすき焼き小鍋 Edamame, Cucumber, Okra, Tomato, Myoga, Sweet Corn, Green Bean, Lotus, Ginger, Fig 個々に調理した１０種類の夏野菜 SUSHI 寿司 Toro Kawahagi Anago トロ皮剥穴子 Or DESSERT 甘味 Soy Marinated Japanese Egg Yolk, Seasonal Japanese Fish +$30 Nippon Summer Fruits, Elderflower Jelly, Pink Peach Sorbet Kuruma Prawn, Abalone, Hairy Crab, Sea Urchin, Ise Lobster Jelly 日本の果実のゼリーと桃のシャーベット車海老と鮑の伊勢海老のゼリー掛け SOUP 碗 Matsutake Dobin Mushi, Prawn, Tai, Mitsuba 松茸土瓶蒸し SASHIMI 刺身 Toro, Kyushu Kanro Soy Sauce トロ九州甘露醤油 GRILLED FISH 焼き物 Ayu 鮎 Please advise us of any special dietary requirements, including potential reaction to allergens. Prices are subject to service charge and prevailing taxes. Discounts are not applicable for this set menu. WAGYU 和牛 A5 Tochigi Wagyu & Matsutake Sukiyaki Hot Pot APPETISER 前菜 10 Kinds of Japanese Vegetables A5栃木牛と松茸のすき焼き小鍋 Edamame, Cucumber, Okra, Tomato, Myoga, Sweet Corn, Green Bean, Lotus, Ginger, Fig 個々に調理した１０種類の夏野菜 SUSHI 寿司 Toro Kawahagi Anago トロ皮剥穴子 Or DESSERT 甘味 Soy Marinated Japanese Egg Yolk, Seasonal Japanese Fish +$30 Nippon Summer Fruits, Elderflower Jelly, Pink Peach Sorbet Kuruma Prawn, Abalone, Hairy Crab, Sea Urchin, Ise Lobster Jelly 日本の果実のゼリーと桃のシャーベット車海老と鮑の伊勢海老のゼリー掛け SOUP 碗 Matsutake Dobin Mushi, Prawn, Tai, Mitsuba 松茸土瓶蒸し SASHIMI 刺身 Toro, Kyushu Kanro Soy Sauce トロ九州甘露醤油 GRILLED FISH 焼き物 Ayu 鮎 Please advise us of any special dietary requirements, including potential reaction to allergens. Prices are subject to service charge and prevailing taxes. Discounts are not applicable for this set menu..

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Michael Hathaway Simon Fraser University Please Do Not Cite Without Author’S Permission Comments Welcome: [email protected]
Emerging Matsutake Worlds Michael Hathaway Simon Fraser University Please do not cite without author’s permission Comments welcome: [email protected] Draft March 30, 2014 Note to Agrarian Studies: This is a preliminary draft of a chapter for a new book that is based on my research as a member of the Matsutake Worlds Research Group (MWRG). We are a collaborative research group consisting of Tim Choy at UC Davis, Lieba Faier at UCLA, Miyako Inoue at Stanford, Shiho Satsuka at the University of Toronto, Anna Tsing at UC Santa Cruz, and myself. We have been investigating the kinds of social worlds that matsutake is part of and fostering in several different countries, especially Canada, the US, Japan and China. We’ve been intrigued by the ways that the social configurations that are built around matsutake can be so strikingly divergent, yet are still deeply connected through commercial and scientific networks with Japan as the global center. One of the group's experiments has been to carry out joint fieldwork, with one expert in a particular site leading the rest of the group. This situation makes for more demanding fieldwork than the typical scenario in anthropology of the lone researcher. It also allows the non- experts to ask surprising questions, questions that the local expert can no longer ask. Our joint fieldwork and writing sessions also provoke a lively conversation, which draws on understandings informed by immersion of the emergent matsutake worlds in other countries. My role in the team has been to lead the fieldwork in China, and this chapter will be in a monograph that mainly focuses on the role of China in these global networks.
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