Oh how I badly wanted to eat this today but I couldn’t get anyone to meet me for lunch and I had all these groceries and marketing to get done today. This was the last bowl of Chirashizushi that I had and possibly the best one this year. The chef’s choice for this bowl had lovely nuggets of abalone “skirt”, marinated pieces salmon, tuna, scallop, topped with uni, ikura and something that I fell in love with at Mizutani - tamago castella. Why didn’t anyone tell me earlier that they were topping their chirashis with tamago castella?!
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