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. Underneath the lotus root was a piece of Wakasa Guji, a premium tilefish often used in fine-dining in Japan. This one was silky, tender and moist with a hint of char aroma from the fish skin. A delightful textural contrast with the crunchy lotus roots. Superb.

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. Underneath the lotus root was a piece of Wakasa Guji, a premium tilefish often used in fine-dining in Japan. This one was silky, tender and moist with a hint of char aroma from the fish skin. A delightful textural contrast with the crunchy lotus roots. Superb. by little_meg_siu_meg via http://instagram.com/p/fzKjRzA97q/