at Shoya
It’s rather interesting how the chef used a quail egg instead

Shoya’s signature presentation of sashimi

Clockwise from top: Salmon, whiting, kingfish, tuna and scallop

Wagyu beef sirloin and beef rib. The aftertaste tasted subtly of fat.

the grill was pretty good, it was smokeless.
Beef sausages with mustard. How is this Japanese?
















































































