An Unbiased View of omakase disposables
By Yutaka Nakamoto For example, chef Hayashi notes that he will take great care to time nigiri with citrus, salt, and delicate flavors to stop masking the fish (by using The Manual). He provides that soy sauce can overpower lighter fish, and sticking to the same seasoning again and again rapidly becomes monotonous for diners.Signup for our e-newsle