Nerigoma Crusted Karubi Beef
If the carving station was a big family, this one would be the relative who visits once a year from outside the country. Still has that distinct roast beef flavor with a hint of sesame, thanks to the rub used on the meat.
Smoked Pork Roll with Dried Ika
In case you were wondering, that strip of a topping is dried squid. And although a bit unconventional for sushi rolls, the use of pork is actually a pleasant surprise! It’s a bit on the sweet side, which is characteristic of pork. The salty kick added by the squid and the freshness added by the cucumber balance out the overall flavor profile of this roll. Should you chance upon this beauty not as a seasonal special, I’d wholeheartedly recommend this one!
Shrimp Gyoza
I’m only used to eating either pork or vegetable gyoza (dumplings), so when I heard that this was stuffed with shrimp, I couldn’t wait to try it! While it has the characteristic fresh flavor that gyoza is known for, the shrimp actually shines through but doesn’t overpower it.
Lucky Fish
It’s a whole fish. Chinese believe that to have a surplus of stuff at the end of the year means that they’ll be able to make more the next year. Don’t eat it in one go, though; there’s still plenty of items in the buffet for you to enjoy, after all.
Long Life Noodles
More noodles, longer life.
