影片
更多
2024-08-06
293 浏览
Fresh shirako is light, refreshing, and creamy.Snow crab taste sweet meat; aromatic roe; and fine-textured eggs.The soy-marinated sea urchin from Hokkaido is smooth, with a balanced marinade, would prefer to have one more. Despite the size of Nagasaki oysters relatively normal but pack with flavorful, with thick, creamy flesh and a crunchy texture.Clams is crunchy and bouncy. When the chef hits it, it shrinks, making it fresh, crisp, and sweet.Flatfish, is used in sushi with different parts of t
Snow crab taste sweet meat; aromatic roe; and fine-textured eggs.
The soy-marinated sea urchin from Hokkaido is smooth, with a balanced marinade, would prefer to have one more.
Despite the size of Nagasaki oysters relatively normal but pack with flavorful, with thick, creamy flesh and a crunchy texture.
Clams is crunchy and bouncy. When the chef hits it, it shrinks, making it fresh, crisp, and sweet.Flatfish, is used in sushi with different parts of the fish. The grilled edges are fatty and aromatic.
Oilfish is partially grilled to be semi-raw. The flesh is firm and rich in fat, but not too greasy.
Kagoshima A5 wagyu beef has beautiful marbling, is super tender and soft, and is a rare find in omakase due to its high cost.
Fatty tuna melts in your mouth with a smooth texture and rich fish oil aroma.
Japanese clams are crisp and sweet, with a rich, sweet broth capturing the essence of the meat.
Grilled sardines are a seasonal treat, crispy on the outside and thick inside.
Sea urchin with tuna paste wrapped in crispy seaweed is sweet, with rich tuna paste. Combined with sushi rice, it balances the fish oil's greasiness.
Lobster soup with sakura shrimp noodles uses the lobster shell to make a rich broth. The noodles soak up the lobster juice, and the sakura shrimp add a crispy touch.
The dessert was Strawberry tempura sweet and sour flavour, won’t be too oil. Would recommend for friend want to have a good dinner.
张贴
