¡Hone Made Ai Shite Ara Ya Go Ro No Tsukiji Monogatari
¡Koizumi Takeo / Cho
Description
[Machine Translation] Nutritious, meltingly delicious, and somehow nostalgic - coarse. It is the most delicious part of the fish. Goro, who used to be a famous tuna dismantler in Tsukiji, has now opened Japan's only restaurant specializing in coarse cuisine. Yellowtail radish, squid gut stew, shark fin stew, peeled skin with liver, mako flounder enogata (edge of the flounder), tuna nakayoshi, nikogori bukkake-don (bowl of rice topped with boiled fish guts)... The many specialties refined in 40 years of life at the fish market will fill your taste buds with a sense of "no leftovers" and "mouth-watering happiness. The author, who loves coarse food, writes with all his love in this humanistic novel that will make your salivary glands collapse, if not your tear glands!
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