先付: 伊勢海老 菊花 防腐 土佐酢ゼリー @ 松川, 東京. Appetizer : Lobster, chrysanthemum, boufu, tosa-vinegar jelly @ Matsukawa. Tokyo. Lightly torched lobster still in pristine sashimi-like texture. The sweet and briny lobster meat was complemented nicely with the tartness of the vinegar jelly and the elegant floral aroma of chrysanthemum. The addition of boufu (防風, an herb that is similar to mitsuba) was so brilliant as it added an extra unexpected dimension with its unique flavor. I am so addicted to boufu now.

先付: 伊勢海老 菊花 防腐 土佐酢ゼリー @ 松川, 東京. Appetizer : Lobster, chrysanthemum, boufu, tosa-vinegar jelly @ Matsukawa. Tokyo. Lightly torched lobster still in pristine sashimi-like texture. The sweet and briny lobster meat was complemented nicely with the tartness of the vinegar jelly and the elegant floral aroma of chrysanthemum. The addition of boufu (防風, an herb that is similar to mitsuba) was so brilliant as it added an extra unexpected dimension with its unique flavor. I am so addicted to boufu now. by little_meg_siu_meg via http://instagram.com/p/fxc9qog9wQ/