Chef's Specials
Two restaurant staples, both cleaned down to the last bone: a scored whole fish with its seasoning sachet, and neat eel strips for the grill.
Inside
- Back-scored fish, gutted and ready to steam
- Skinned and boned strips for kabayaki
Two restaurant staples, both cleaned down to the last bone: a scored whole fish with its seasoning sachet, and neat eel strips for the grill.
