Chef at a small hole in the wall. I try to make non-traditional sushi that still fits in the Japanese flavour profile. This weeks, Tiger prawns, black garlic and browned butter mayo, tobikko and yuzu sesame.

Chef at a small hole in the wall. I try to make non-traditional sushi that still fits in the Japanese flavour profile. This weeks, Tiger prawns, black garlic and browned butter mayo, tobikko and yuzu sesame.

added 5 years ago

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