A fried fish dish served with crab gravy, noted as a highlight by customers at Hirohisa.
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The predecessor restaurant to Soba Ulala, which operated for thirteen years in the same Soho location, known for its kappo and kaiseki cuisine under Chef Hirohisa Hayashi.
The chef behind Soba Ulala and its predecessor, Hirohisa, known for his thoughtful approach to Japanese cuisine, including kappo, kaiseki, and house-made soba.
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