The chashu was incredibly delicious, and the black vinegar with managatsuo was also tasty. The other ingredients were quite luxurious, including sweet sea bream, crab, surf clam, and abalone. I appreciated the variety of options for the final dish. The pairings might be on the smaller side. The meat had a nuance of being a reimagined version of stir-fried pork with green peppers, enhanced by the sauce from the Manganji pepper.
We use cookies on this site to enhance your user experience.
