強肴: 若狹ぐじ 加賀蓮根蒸し 葛 @ 松川, 東京. Hot Dish: Wakasa Guji (Japanese Tilefish), Steamed Kaga Renkon (lotus root), Kuzu @ Matsukawa, Tokyo. Another superb dish, as the outside was lotus roots cut in such a way that it almost resembled the conger pike’s cutting method and appeared as a white peony! The layering cutting method amplified the crunchiness of the lotus root, and with the viscous kuzu sauce– a transformation of texture that I never had with this delicate root.

強肴: 若狹ぐじ 加賀蓮根蒸し 葛 @ 松川, 東京. Hot Dish: Wakasa Guji (Japanese Tilefish), Steamed Kaga Renkon (lotus root), Kuzu @ Matsukawa, Tokyo. Another superb dish, as the outside was lotus roots cut in such a way that it almost resembled the conger pike’s cutting method and appeared as a white peony! The layering cutting method amplified the crunchiness of the lotus root, and with the viscous kuzu sauce– a transformation of texture that I never had with this delicate root. by little_meg_siu_meg via http://instagram.com/p/fzI7mqg969/