00:00One restaurant, one rule.
00:01I don't order anything.
00:03The chef decides everything.
00:05We are at rule of thirds.
00:07We're switching things up a little bit today
00:09because we're actually here for a Japanese-inspired brunch.
00:12The three dishes I'm choosing kind of represent
00:14the ethos behind rule of thirds,
00:15as well as showing a lot of respect
00:17to what Japanese cuisine can be for breakfast,
00:19lunch, and brunch.
00:20First off, the ajitama egg salad.
00:23We've got trout roe, we've got wasabi tobiko,
00:27and we have obsessed with caviar.
00:28Surrounding the egg salad, we have rose petals,
00:31of house-made chips.
00:35Oh my God.
00:36The egg salad is so delicious.
00:38It's not a typical egg salad.
00:40The soy-marinated egg has that extra little layer of umami.
00:43I'm very excited that Chef JT chose to send
00:45the Japanese breakfast set
00:46because when I think of Japanese breakfast,
00:49this is what I think of.
00:50I love a lot of little things to nibble on.
00:52So we have a broiled marinated salmon.
00:55Yum.
00:55I love the texture of a broiled fish.
00:58It's amazing.
00:59We have rice topped with the bonito and flavors from dashi.
01:03We have an onsen egg.
01:05I'm gonna eat that with the rice.
01:06If I had to pick one item in the breakfast set
01:07to be most excited about, it's this.
01:10It's so decadent.
01:11The egg yolk is very jammy.
01:12You get to try everything.
01:14You get variety.
01:14It's a very sensory experience.
01:16Okay, so very excited.
01:18We have a Japanese souffle pancake.
01:20It has a white sesame butter
01:22and like a honey vanilla maple syrup.
01:25Oh my God.
01:26I mean, this is dessert.
01:27The white sesame butter is salty.
01:30It's delicious.
01:31But I actually feel like you could eat this whole thing.
01:33It's very light.
01:34Like when you bite it,
01:35it almost like melts in your mouth in a way.
01:37This is amazing.
01:37I cannot wait for you guys to try this.
01:39Rule of thirds, brunch, unforgettable.
01:42I have a lot left to eat.
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