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They also have an array of new dishes, my favourite being the Kaisen x Histumabushi ($32.50). I mean, just look at it, it almost looks too pretty to eat. The chunks of sashimi seemed to glitter next to the oily, glazed, grilled slab of eel which exuded an aura of elegance.
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The flesh of the unagi was smokey and bouncy, with a juicy layer of fat beneath the skin, which eventually melts into the rice beneath it. The sashimi was fresh and tasted of the ocean, with a salty pop from the ikura in every other spoonful. The dish can get a little too rich, so the accompaniments of salty and sour pickles, a yuzu peel soup, and a dashi on the side really helps to cut the rich flavours and help round the meal out.
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