tokyo-cult-recipes-by-maori-murota-cookbook-review-4
tokyo-cult-recipes-by-maori-murota-cookbook-review-4
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Whilst the interior is informal in nature, the food could come from some the best kitchens in London and £39.50 for three courses represents good value for money.
Dozos black cod is marinated in saikyomiso for a period not shorter than 24hours, and then grilled. The result; an unbelievably soft fillet, its skin glazed in the miso and blackened with flame.
Dominique Ansel, the inventors of the insta-famous Cronut, finally come to town with a new London outpost of their bakery.
