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Chef Shinji Morihara creates a daily Japanese amuse bouche for every diner to nibble on when they sit down. The little treat is always seasonal and a hint of what’s to come. They may be small, but these dishes can be incredibly complex. When we were there, the amuse bouche featured two square slices of chewy abalone set demurely next to a little bundle of chilled and poached spinach, which in turn was resting in a pool of mild vinegar. Perched on top was a perfect piece of golden orange sea urchin roe and a viscous little pile of mountain yam. The highly refined morsel had an amazing balance of textures and was a perfect showcase of the season to get our meal started.