Sakai took us to a favourite place of his, a bar specialising in shochu that also served food, cooked by the owner. It was amazing, from the fish cake amuse-bouche to the kara-age, grilled mushrooms, deep-fried aubergine and house special mackerel. There was serious talk of my abducting the owner for his culinary skills, but he declined. The shochu sounded equally good, especially one called Nagome.
We then went on to a Chinese restaurant - both places were tiny and would seat no more than 10 or 12 people. I'm not sure if I've ever had Ma Po Tofu before, but this place would take some beating.
No comments:
Post a Comment