A sushi roll made with ankimo (monkfish liver), described as special and melting in the mouth, often a highlight of the omakase.
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A Michelin-starred sushi restaurant in Akasaka, Tokyo, known for its authentic omakase experience and exceptional hospitality.
The master chef at Sushi Miura, trained at Kikunoi and Sushi Namba, known for his elegant knife skills and professional demeanor.
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