The course featured a variety of dishes centered around sweetfish. Starting with sweetfish sake, we enjoyed sweetfish porridge, sweetfish clear soup, and sweetfish sashimi, among others. The sashimi had a perfect balance of bones and flesh, reminiscent of conger eel, and the texture was absolutely delightful. The chef's skill in preparing such a range of sweetfish dishes, along with the well-thought-out sequence of courses, kept the experience engaging. The aged Japanese sake was also remarkable, reminiscent of vintage Shaoxing wine.
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