We are in the middle of summer vacation. As it is so hot in Tokyo, I have no particular plan to go somewhere. I enjoy cocking in the evening now. From left, small apetizer, summer vegetable assort with pumpkin, togan (summer melon like...) and Okura, a bit sticky green vegetable. The main dish is meunier of sole fillet, just simple butter sauce.
Wine, Chassagne-Montrachet 2005 by Philippe Colin. Weak aroma but barrel.
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