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Ozeno Yukidoke IPA
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1st Course: Sashimi - Small spotted squid with shiso vinaigrette, Spanish mackerel, Japanese red snapper, Scottish salmon, octopus, medium fatty tuna, yellowtail, scallop
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2nd Course: Young striped sea bass
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3rd Course: Soy-marinated bluefin tuna
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4th Course: Amber jack belly
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5th Course: Tasmanian king salmon
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6th Course: Pink shell scallop
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7th Course: Small white fish
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8th Course: Spring snapper with Japanese mustard
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9th Course: Horse mackerel with sesame, ginger, and scallions
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10th Course: Medium fatty tuna
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11th Course: Santa Barbara jumbo shrimp with lobster miso
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12th Course: Sea eel
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13th Course: Ladder fish with yuzu pepper
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Chef Kazuo Yoshida. Uni time.
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14th Course: Sea urchin and salmon roe sushi
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15th Course: Golden eye snapper
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16th Course: Monkfish liver topped with uri squash
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17th Course: Spotted sardine
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Torching the toro
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18th Course: Torched fatty tuna
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19th Course: Red miso