Food Porn with Champagne at Kenichi

Reliving a sensual meal doesn't always require many words.  Like a good porn, food porn sometimes benefits from the lack of words and a focus on presentation of flavors, colors, textures, and shapes of the dishes.  Join me in some food porn from Kenichi's Champagne Dinner.  That is a sexy and sweaty bottle.  The shape of a champagne bottle in our culture is instantly paired with bubbly and giddy thoughts - a great pre-cursor to a meal that arouses all the senses.  Amuse-bouche of succulent lobster served with American caviar and butter sauce drizzled over the top.  The bamboo skewer used to serve this rich morsel is perfect for feeding to your partner.  It's called foreplay. Naked ama ebi sashimi served with a red beet salad and fried prawn heads in a suggestive position.  This dish was served with a bubbly Ruinart Blanc de Blanes. Sauced ebi served draped over black rice and sesame.  These little delights were presented like sexy crossed legs wearing a pair of high heels. Beautiful hamachi toro sashimi lying in a pool of lemon garlic sauce.  If behind closed doors, you might feed this course to your paramour with your fingers. Let her lick your fingers and the platter.  This dish was served with Deutz Brut Classic.  This dish so delicate, it deserves two photos. Cold smoked salmon maki with fresh strawberries and a sweet miso glaze. Notice how the strawberries are so thinly shaved and how the caviar really pops against the light pink flesh and red edges of the strawberries. I love how you can almost see through the pieces, much like appropriate lingere.  Served with Moet & Chandon Rose Imperial.  Cool ankimo with truffle ponzu served with Veuve Clicquot Demi-Sec.  This dish was rich, silky, smooth, and flavorful.  Moromi miso-glazed sea bass with basil lo mein.  The firm flesh of the fish was perfect with the crispy sweet skin of the seabass.  Paired with Veuve Clicquot Yellow Label Brut, this is definitely culinary fornication.  Dessert - Crispy beet chips served atop candied sweet and tart creme fraiche was the perfect blend of textures and flavors.  Served with Zipang sparkling sake, it is sure to satisfy your palate.