Japan's quintessential seafood
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02.02.2015
Savor the catch of the season - Japan's quintessential seafood.
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In Japan, they say, "those who eat seasonally live well and long". Early spring catches include cod with pale-as-snow flesh and a delicate flavor in nabe (hot pot) dishes, Sayori (halfbeak) perfect for tempura (deep fried), and Hobo (sea robin) salted and grilled or sliced as sashimi.
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