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Restaurants & Bars 11

Late Winter Omakase at Shunji Japanese Cuisine: A Pictorial Essay

J.L. | Mar 10, 201412:02 AM

Verdict: As usual, Shunji-san whips up another outstanding meal. Botan ebi (giant spot prawn, served odori-style) and hotaru ika (firefly squid) are now in season, as is takenoko (young bamboo shoot). Current garnishings include daikon blossom. Highlights included mejina (opal eye), hotate (giant diver scallop) and shirauo (ice fish).

Shunji Japanese Cuisine
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