it was delicious first of all, but it also was a really smart closer with what i believe to be some cool throwback context to early Edomae sushi history (gyoku rolls wrapping rice, of course anago itself is more Kansai). and it took a nice bit of skill as well.
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That looks a lot more like bun rieu than pho at Anh Em in NYC.
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You are 100% right. I mis-souped.
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