>tomato daifuku トマト大福

I've always wondered about the kind of space the idea of "tomato" takes up in people's brains. Technically a berry, it is a rather ambiguous fruit. (Vegetable??) Whimsical yet grounded. I mean, would you name your bank "Tomato Bank" if it didn't sound practical? Possibly a bit of a fad at the moment, or possibly here to stay, tomato is a joyful presence everywhere, from confectionery to nabe. Viva tomato!

Great fortune series #4: トマト大福 (tomato daifuku) トマト = tomato 大福 = great fortune

>persimmon macaroon 柿マカロン kaki macaron

More teatime treats. Now, if you had something like persimmon macaroon, who'd need anything else? Here's a website where you can find some. (Their blueberry macaron looks yummy, too.)

"Le macaron est un petit gâteau granuleux et moelleux à la forme arrondie, d'environ 3 à 5 cm de diamètre, spécialité de plusieurs villes et régions françaises." - Macaron, Wikipedia

>cold-smoked toro, mousseron, sauce gribiche, vadouvan...

The pleasant setting at Michelin-awarded (2 stars) Meadowood Napa Valley in St. Helena, complete with croquet-players in white, took me back to childhood idyll on mom and dad's golf courses. It was no Per Se, however. The restaurant was more comparable to Redd, at twice the price.
I believe I enjoyed myself a little too much - I apologize for forgetting to document this chef's tasting menu. I'll just let the pictures do the talking. As you can see, I didn't have a steady hand at the end of the meal.