太刀魚焼き、蓮根漬け、酢橘 Grilled Tachiuo, pickled lotus root, sudachi. Obviously from a small fish, Shimizu San used the whole belly to achieve the same succulent fatty texture without having to use the more expensive fillets from a big fish. This is how you can deliver good food at a bargain price. The result was equally stunning as bigger and more expensive restaurants by little_meg_siu_meg http://bit.ly/1kHHZ7u

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