Mirugai himo (giant clam neck) sushi
CYEats says: chef shoji spent a lot of time tenderizing it by making a ton of little cuts in the piece before serving it. a lot of restaurants don't even serve himo which makes me love yasuda more.
This is the light I use for all my low light photos. It's compact and powerful. It's also now on sale at 60% off.
Get it here.
DM me on @foodmento if you get it!