9. あかがい Akagai (Ark Shell Clam) @ すきやばし 次郎 Sukiyabashi Jiro Honten, Tokyo. Jiro san said in "Jiro Gastronomy" that akagai was incredibly hard to prepare as you never know its quality until it is shucked. This was crunchy and sweet, and the spot on wasabi gave the best combination in flavor. by little_meg_siu_meg http://bit.ly/1vYfJTf

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