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Don't say I bojio. My favorite place for Omakase which wouldn't burnt a hole in the wallet. .
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Jack mackerel, Flounder, Golden eye bream, Scorpion fish, Pacific sanma and Sardine (These are all the fish I can remember 😬) .
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Refreshing start with sprinkle of lime skin. The fish with "thicker" skin was torched to bring out the sweetness. The chef chose stronger methods to present the fish to pair with our shochu.