Tako Tako, Atlast, you have made the cut!

We are taking baby octopus and pairing it with thinly sliced calamri, and pickled jelly fish, then serving with an olive oil-herb marinade, atop dressed napa cabbage, with hijiki. This one is for the books folks. Adventurous eaters, welcome! We will not let you down 😉

Also, we are down for taking late lunch time slots now at 2:00 every day of the week. Get your dibs.

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