I love the 3 choices of sauces complementing this -Chilli, Gomadare (sesame) & Ponzu. Miso soup base was used to steam these seafood and vegetables. The juices drip down into the boiling pot was used as a broth to boil the rice and egg converting it into a traditional zosui (aka porridge). I finished about 4-5 bowls of that soupy porridge alone!
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Nestled within Pasar Bella at the Grandstand Turf Club, Oceans of Seafood rolled out 12 new Chirashi starting from $22++. Quote "OOSCHOY" to enjoy a dessert when you order new Chirashi! 😉
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Thanks @oceansofseafood and @brandcellar for the warm hosting!