Crazzzy Melt in your mouth Tajimaguro Wagyu Shabu shabu beef with a broth made by soaking kombu seaweed for 18 hours in fresh alkaline water from the Shirakami Mountains. Served with a citrus ponzu sauce thats been aged for 2-3 months, and my personal favorite...the creamiest sesame sauce made with bonito stock.
-Absolute favorite ‘Ojiya’ Egg Rice Porridge for any rice lover.
-Refreshing thin somen noodles in a fragrant broth, then topped with thin slices of sudachi citrus.
- Coffee Jelly with Ice Cream
Thanks again for the invite @abbanapa & @eantonino
