For appetizers, we had whelk, and for sushi, we enjoyed Kanpachi and horse mackerel. The Junmai Ginjo from Juyondai had a clear, refined aroma and a fruity acidity.At the beginning of summer, the tuna was still local. Soon, it might change to Boston tuna.To finish, we had a kanpyo (dried gourd) roll with a sharp kick of wasabi.Once again, I was completely satisfied.
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