I went to eat at this restaurant called Morimoto. Its a short walk from Roppongi Hills I've never been there so it was nice to check out a new restaurant. The Toro tartar was awesome! They also had an item called Hibachi-Cauda. I often make Bauna Cauda at home which is a Anchove/Garlic dip for veggies and bread. So I was curious to see what the Hibachi (firepot) was for. Turn out its to keep the dip warm without letting it boil. Great technique, cuz normally you use candles or a fondue pot which over boils the dip to the point where the olive-oil rises to the top.
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