Despite the unfortunate rainy weather, I lost track of time as I enjoyed the depth of flavor and meaning in each dish, along with the warmth of the service. It was a luxurious experience I indulge in every six months.I completely forgot to take photos from New York to Paris, but I savored the rice from "Nibana" and listened to the owner share stories about how the cooking at Soujiki Nakahigashi is made possible by the traditional cooking method. I am already looking forward to the dishes in six months. The flavor of the dashi truly enhances the meal. It was a great meal.
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