Sashimi Heaven

13 Jan

Fish at the informal yet favorite sushi place* was in top form! The hamachi, albacore, and fresh scallop in particular.

Sashimi plate (and the embarrassment of  using one of those “retro camera filter” programs):

Hamachi kama:

Not shown: asparagus-shiitake stirfry, tsunomono (paper-thin cucumber slices, sliced octopus, vinegar, spicy sprouts), and one concession to rolls: crunchy fried salmon skin.

* I’ve vowed not to publish its name, because it doesn’t need any more customers (you have to get there 45+ minutes before it opens to get a seat, or tonight: 80 minutes)… but if you know me, I’m happy to take you there in person some time…

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