Uoyu
魚裕
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 10/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
valutazione
Recensioni
menù
We purchase carefully selected fresh fish from the Toyosu market, use "Nanatsuboshi" rice from Hokkaido, and make sushi rice with red vinegar. Finish with chazuke (rice with red snapper broth).
We purchase carefully selected fresh fish from the Toyosu market, use "Nanatsuboshi" rice from Hokkaido, and make sushi rice with red vinegar. Finish with chazuke (rice with red snapper broth).
We purchase carefully selected fresh fish from the Toyosu market, use "Nanatsuboshi" rice from Hokkaido, and make sushi rice with red vinegar. Finish with chazuke with sea bream broth.
We purchase carefully selected fresh fish from the Toyosu market, use "Nanatsuboshi" rice from Hokkaido, and make sushi rice with red vinegar. Finish with chazuke with sea bream broth.
We purchase carefully selected fresh fish from the Toyosu market, use "Nanatsuboshi" rice from Hokkaido, and make sushi rice with red vinegar. Finish with chazuke with sea bream broth.
We purchase carefully selected fresh fish from the Toyosu market, use "Nanatsuboshi" rice from Hokkaido, and make sushi rice with red vinegar. Finish with chazuke (rice with red snapper broth).
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