Various food items served on lacquered wooden utensils and traditional earthenware bowls and saucers
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Steamed oysters with ponzu and jabon juice, jibuni stew of shiitake and yaki-fu wheat gluten, deep fried tofu and botan kosho peppers in oyster sauce, marinated green soybeans and pickled seaweed with Tamanohikari Junmai Ginjo for supper. Kanpai y’all! #ビバ丼
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