Sashimi Galore: Tempura matsu, Kyoto. The live lobster that the chef brought out earlier was made into lobster bisque. By far the best soup course we had. Very intense flavor. by plusonekilo http://bit.ly/1Gwf6oG

Wednesday, January 21, 2015

Tempura matsu, Kyoto. The live lobster that the chef brought out earlier was made into lobster bisque. By far the best soup course we had. Very intense flavor. by plusonekilo http://bit.ly/1Gwf6oG

via http://on.fb.me/1sZ4rMY

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)