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| taglierini al nero di seppia - black taglierini with seafood and saffron sauce |
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| ravioli di spinaci - spinach and ricotta ravioli with black summer truffle |
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| violette di parma - red beet and goat cheese gnocchi with cheese sauce and wild arugula |
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| chocolate mousse with shaved white chocolate |
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| makato suzuki is a true artisan restaurateur & chef. |
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samurai mama is 1 of only 2 restaurants in nyc making & serving fresh udon, as opposed to frozen or dried.while the machine is being cleaned, makato explains that wheat flour to gluten proportions are key to making udon with the proper consistency.
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| udon noodle soup with shrimp tempura |
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| sushi tacos (genius)
dipping is not allowed. to enforce this rule, makato found sauce cups too thin for dipping, and made little ladles by folding measuring spoons.
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| ingredients for making broth |
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| the millenium falco pizza |
