Some highlights from @sho_taiwan winter menu. Slow cooked black feather country chicken wrapped in fig leaves, chicken and clam broth, 小かぶ purée with dashi and butter. Earthy bitterness and umami were in sync beautifully. 蛤しんじょ椀 with superb texture and a broth made with oolong tea and toasted brown rice. Flavors were delicate and refined, absolutely mesmerizing. Delightful cod shirako with しゅんぎく purée and ゆず. And of course the crowd pleasing kamameshi. Seconds? Mandatory😊
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