Hidekazu Tojo said he created inside-out maki, and since I live in the same city, I make one also. On the outside is gravlax with cucumber and crispy salmon skin from the gravlax. It is not bad but the cucumber sort of thin out the taste too much. Maybe I should use avocado next time.
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i still have mouth-wateringly fond memories of the dinner we had @ tojo's a few years back.
is it still holding steady?
Of course, it remains great and most expansive in town.
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