@eat-it-or-bite-me's Review of Jônt - Washington, D.C., D.C.

Ibuki rice from Niigata, Japan. Cooked in Adonabe. That's the earthenware plate pot that was in the center of the kitchen. That whole pot goes directly into the fire. Cooked the rice that way with maitake mushroom. Then it gets topped with the sauce featuring cultured butter, Hokkaido king crab, and kani miso. We make that using the roasted inside of the crab shell. And then we like to shave here on top just a little parrot gourd black.