Sashimi is a staple in our home. We never tire of it as the type of seafood we use for sashimi changes throughout the year. Suzuki, Japanese sea bass, is a firm-fleshed fish so it is cut in thin, usuzukuri slices. If it were cut thick, as we do with tuna, it would be too hard…
Category: Izakaya Sakamoto
Osechi Ryori – New Year’s at Izakaya Sakamoto
As we were busy with Food Sake Tokyo tours through the end of the year we only had December 31st to prepare the osechi ryori, Japanese New Year’s cuisine. First thing on the morning of December 31st we went to our local depachika and picked up last minute ingredients. The department stores are always packed…
Food Sake Tokyo 