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kevin | Nov 12, 2001 10:13 PM

does anyone know what's in season here right now? i want to give a try, but since it's pretty expensive just wanted to know what new things there would be available to try.

also, has anyone tried the caviar topped handrolls recently and what kind of caviar do they put on the handrolls or also sashimi?

how is the foie gras served here? is it seared and cooked or served as a pate or terrine or another preparation? and anyone know how much each runs.

as you can tell, i've got the craving to go to Shibucho but i can only go once every few months at best.


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