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There are a couple of Japanese places that pairs negitoro with yolk, but Chef Taro executed it perfectly. It's not just any yolk hidden within the negitoro, but one that he pasteurized in house, lending it a rich, aged, creaminess to the clean omega-3 oils of tuna.
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The omakase here was good, it's Kappo style and I enjoyed it. I'll post my meal (throwback) here as ig stories and save it under highlights - Takayama.
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