"This dish—fatty tuna belly with osetra caviar, chives, and toasted pine nuts—is the second course to start the omakase. I have had it three times, and it always seems to amaze me and put a smile on my face. Every time I leave this restaurant, I feel like I just had the best meal of my life."
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Guide
December 9, 2015
The high-art of the fine-chop.