My family and I went to Ten Ichi in Framingham last weekend at the recommendation of a friend. While not a huge fan of shabu-shabu style food, we have been on the lookout for decent xlb in the Boston area
Watch as we smash one night in a busy, popular kitchen into one minute, and then watch it again. This time, chef Tim Archuleta explains the differences in the types of oysters served at Ichi Kakiya. Speedy little bivalves!