dinner on Mon. 16 Feb 2015 at my favorite soba &amp; sake bistrot in Nippori, Tokyo Sashimi of Yuba, Saashimi plater, Ankimo: monkfish liver(: the foie gras of the sea / le foie gras de la Mer), fatsia sprouts temputra, fried Japanese pond smelts, lightly deep-fried buckwheat tofu with Ponzu &amp; grated Daikon added Japanese chili, Nikogori(: gelly of fish, ray skin in this bistrot), Soba and tempura of shrimp, green bell pepper &amp; carrot, sake(: Kirakucho) then cold buckwheat tea