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Is this fresh sashimi? What are all of the white lines? And is sashimi usually cut this thick? I feel like I could essentially cut it up and use it for poke lol
Is this fresh sashimi? What are all of the white lines? And is sashimi usually cut this thick?…
Knife question for chefs who have done a lot of tsuma and ken.
What style of blade do you prefer to make daikon tsuma? I always have these little bits at…
Dinner
Bussin by EmergencyOperation21
7 comments
Needs more nigiri
That seems like a rather subjective statement…
“in the world” more like “that I’ve been to”
Price seems quite good, how did it taste?
Quality, not quantity
Maybe you have the exact address?
Oh lord you made a claim. Sushi stans DO NOT like claims.