Sea urchin, an ingredient commonly found in high-end sushi, which the restaurant can substitute if a customer has a dislike for it.
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A 12-seat hidden gem in Minato-City, Tokyo, known for its unique fusion of traditional Edomae sushi and French culinary techniques, offering a top-tier omakase experience.
Sommelier and chemist from Sushi M Tokyo, globally recognized for precise sake and cocktail pairings, manipulating temperatures and infusions.
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