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Taira Sushi & Sake
Sushi
Inside a nondescript mall corridor, Chef Ben and Ayako Sato run an intimate sushi counter where the menu changes nightly by hand. Kanpachi arrives barely kissed with heat and finished with yuzu; firefly squid yields to tender flesh beneath nori and scallion. What matters here is not the setting but the deliberate care—warm service, precise technique, a kitchen that understands restraint.
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