I was invited to Sangu Bashi Asaya, a place I had been curious about for a long time, by someone I greatly appreciate. From the very beginning, the level of quality was exceptional. The dishes were truly impressive, especially considering the chef's Chinese background. The eel served in a Peking duck style was a brilliant idea. I tried both Kansai and Kanto-style eel rice, and it was hard to choose between them. It was truly remarkable.
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