performance to liven up a bar
Sushi
Haruhi sea bream sashimi
Soaked Red Meat in Soy Sauce
Soaked tuna in soy sauce
medium fatty tuna
Flat-shell clam
Kitayosagi Mussel
side dish
monkfish liver
Since my days at Miyako Sushi, I've been enjoying ankimo with
Shinsei, Yonotori, and the sake I've been drinking since my days at Miyako Sushi.
I heard that there is a keg of sake that is made for Mr. Too much.
This is the first time I️ heard about it.
I heard that the taste has changed.
I️ heard that the taste has changed, but I️ don't notice the change at all
I️ only know it as a sake to enjoy ankimo and I️ don't notice the change at all.
However, the ankimo combined with the other alcohol is the best ‼️.
side dishes
sashimi of leatherfish
boiled octopus
The label on the back was Mr. Sugita's sushi.
Since my days at Miyako Sushi, my master recommended Hidakami as the best sake for fish.
It was recommended by my master and I had been drinking it for a long time.
I️ was so happy!
skin at the base of a bird's wing
mid-sized konoshiro gizzard shad (i.e. about 15 cm in size)
Japanese spineless cuttlefish (Sepiella japonica)
tai (species of sea bream, Pagrus major)