Foodion

Takahashi Kenichiro
Takahashi Kenichiro
Nami japanese restaurant
Broth jelly called "Nikogori"contains dried bonito and kelp then made with gelatin, which has been seasoned and tasted. If gelatin is produced from the fish itself, do not use powdered gelatin. Octopus and edamame are the ingredients for summer season. It is also for the taste of color. As it is often not understood by foreigners, it will be served as one of appetizer, not as a single item.

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