My third night in a row at Shunji Japanese Cuisine…
Malabar spinach ohitashi, with tai (sea bream) & seeds… Clean, savory, and fresh!
“Whipped” ankimo (monkfish liver) on nori… One of the best-tasting presentations of ankimo I’ve yet come across.
Botan ebi (sweet prawn)… This juicy sucker was gigantic!
Shirauo (icefish), with nikiri… A truly unique texture, and not a common sight here at sushi bars in the States.
