車海老 Kuruma Ebi @ 匠村瀬, Tokyo. With the head meat and miso stuffed in the back of the shrimp before nigiring into sushi, then oboro (grated egg yolk with yellow vinegar) on top. This was quite good as there was more umami with the miso and I liked the vinegary note from the red shari and oboro. by little_meg_siu_meg http://bit.ly/1DhvUbT

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