3 days old gizzard shad…
This time, I change it to jalto glass, and the scent is Liddell.. the taste is jalto.. I was able to enjoy two types of my favorite champagne…Rockfish and uni from Geoje…They said they’ll give us a piece of free food, so mackerel…Caviar and uni, patterned squid…Personally, how should I say this day? I hit gold, uni, and tunaStarting with the life water that was beautifully put in a Usuri beer glass…Sushi started with Jeju Jabari…Behind the sticky sashimi, the savory taste of the salty kelp passes by…A string horse…The horse mackerel…California wooney…Grilled mackerel…The savory taste of intestines…The sky is sky-high, so the acidity is appropriate and it’s easy to drink. Bruno Moulin, Sha’Shagne, Montlache Leshome 21…eelYou’re pretty chubby…Neungseong fish from Namhae…Enjoy a different taste with salted seaweed, barley soybean paste, and uni…Soft chicken roasts…Are you trying to make it look like a kamosaba?I guess he’s the type to dress up thickly…Uni, I’d appreciate it if you gave me a lotIt’s better than you guys?As time goes by and the temperature goes up, a pleasant scent comes up…California uni also tastes sweet…Room 101, 21st floor, Marine City 2-ro, Haeundae-gu, Busan, SushiimaSeeing you show me Netta…Since there are only two teams on the day, let’s start comfortably…Chef Maminjae is from Paradise Hotel Sakae…Steamed chicken eggs…It was a side dish made by Jenssi white sand beach before… lolSweet barley soybean paste…Inani with fried shrimp and udon…I made it slightly fiery and raised the scent and taste…Last dessert…green tea ice cream Monaka…My personal favorite champagne, first on Liddell Patomano glass… Emmanuel Brosher Mont Benoy…People around me complimented me a lot, so I went out to eat dinner…Was it Akami…Hwall mackerel with sesame sauce…Even the sturdy shrimp is braided in front of my eyes… lolmackerelIt’s like using good wasabi…It’s the best side dish?When I came in, the shrimp I saw came out of my skin… LOLI’m so full…Clam soup…Samchi grilled with citron soy sauce…Is Tsumami the end…Middle belly meat…It was accompanied by scallops, shrimp, and pollack roe…Since the chef’s wife is from Paradise Hotel, the hospitality seems to be the best in Busan…Oh… It’s champagne that I like, but is Wyly goodAbalone and crab sauce…As a champagne snack, braids of conch, cream smoked tsuke, and karasumi…
