The chef started slicing a block of fatty tuna! At first, I thought he was cutting into the aged part... He sliced the tuna so thinly, it resembled shabu-shabu meat! Topped with grated daikon and perfectly seasoned soy sauce, it was a delicious start to the sashimi! The tender and plump surf clam, along with the rare boiled sweet shrimp, was incredibly tasty.
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