Chef Kunihide Nakajima’s seafood creation is served medium rare in green tea
, third-generation sushi chef Kunihide Nakajima solidifies his family’s legacy through his food. Taught by his father, Nakajima makes dishes using ingredients like melons, whelk, eel, and more.The octopus is sourced from Sajima in the Kanagawa prefecture and weighs three kilograms with the beak and eyes removed.
The octopus is then boiled, but first Nakajima makes cuts in between the joins to help it cook evenly.
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