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      "author": "caliven",
      "body": "Any questions regarding this issue, please feel free to comment. I'll be happy to answer questions.",
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      "author": "trev03",
      "body": "Great information! Thanks for the heads up!",
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      "body": "Hello Steemians,\n\nToday I'll be posting about the current situation going on in Korea. \n\n![bit1.JPG](https://steemitimages.com/DQmdHgz2y7RaeGpdpZ2oV62UVo2AHs5pmHXTo2KXo1vb4uG/bit1.JPG)\n\n![bit2.JPG](https://steemitimages.com/DQmPbfnDoNHkWc462cdAZ51T1Kv158AG63Eg8GMtnS3G7sj/bit2.JPG)\n\nBitcoin dropped 10% today after the South Korean Minister of Justice announced they are planning to legislate bill to shut down exchanges and ban cryptocurrency trading  in Korea. According to his announcement ministries, departments and related constitutions have no disagreement in this move. After the announcement, the bitcoin price in Korea dipped more than 30%.\n\n![bmb.JPG](https://steemitimages.com/DQmZzjR61ZgCCwfqpesx1koA5W6WDLnaN2Y9HBUsREQpq9R/bmb.JPG)\n(Ministry of Justice made an announcement this morning : http://news.chosun.com/site/data/html_dir/2018/01/11/2018011101571.html)\n\nRegulation on cryptocurrency has been a big issue since last December in Korea. Currently cryptocurrency market is under no regulation and is tax free state at this moment. Related departments established a task force to discuss about this issue. \n\nThe Ministry of Finance wants the regulation to be focused on tax. The Ministry of Science & Technology is aware that heavy regulation might  lead to loss of opportunity for future industry. \n\nThe South Korean Congress is also aware of regulating cryptocurrency market and the legislation was on progress which DOES NOT include shutting down cryptocurrency market.\n\nAfter the big panic sell today, the Blue House made an announcement that \"Shutting Down Exchanges is not the Official Stance of the Government\"\n\n![noff.JPG](https://steemitimages.com/DQmYKebQH6kUkWjBMdZLWGYarYotLWHRhuW5w9zppijSh4g/noff.JPG)\n\nIt is the Ministry of Justice, who wants strong regulation while other Ministries do not agree and currently nothing's decided. Keep an eye on Korean regulation for a while guys.",
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      "body": "Hello Steemians,\n\n![13.jpg](https://steemitimages.com/DQmX5eTTohX99GVGRQKQzFA4NYsKppnCdPCWcEfMfGsE86S/13.jpg)\nCamera: Samsung Galaxy S7 Edge\nLocation: Samcheo'k-si Gangwon-do Korea\n\nA wonderful town, 3hr drive from Seoul. People planning to visit Korea for Olympics, this is somewhere you might make a visit.",
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      "body": "Mr Choi, Chair of Financial Service Comission had official announcements on cryptocurrency at 2:00pm Korean Standard Time. (15 mins prior to this posting)\n\n ![off.JPG](https://steemitimages.com/DQmWdCEivn5He9BB66EBU6TS71mhmb35M6BALL5pXEgTQxN/off.JPG)\n\nAccording to his words, the speculation is extraordinary, cryptocurrencies are used for money laundering  and illegal purposes which he sees seriously. The government will keep eye on the situation. \n\nNO SPECIFIC REGULATION ANNOUNCED!!!!!!",
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      "body": "![bit.JPG](https://steemitimages.com/DQmNeEP7ZZwEqGTpy3gb8y5oLcYXvn2f4Syw1Gfq3CYCuHs/bit.JPG)\n\nLong lived the king. 2018 will be the year of platform and utility coins. The 2018 market opened with a big rise of financial coins such as XRP and XLM. These coins are the coins that make block chain technology come into real life. XRP replacing some functions of Swift is now reality. More and more blockchain technology will come into life and this will lead to the rapid growth of platform coins.\n\n1st and 2nd generation coins such as BTC, BCH and LTC will slow down their growth. It does not necessarily mean these coins will be dumped. Other coins will grow faster than these and take over their rank. It might not be true for Bitcoin since Bitcoin is still main currency in cryptomarket. However other traditional coins with function limited to \"currency\" do not seem to have big cap to grow.\n\nTo be honest, the only growth cap for these coins is to beat real world cash. I don't think that's going to happen. Analysts  have different views on cryptomarket. Some say the market reminds of .com bubble. Others say it is a core technology for 4th generation industry so the coinmarket will last long.\n\nHowever, even people with skeptical stance acknowledge blockchain technology is great. It is just that blockchain technology is not \"coin\". In my point of view, they just got half of the point.  The key for blockchain technology is the nodes and people around the world run nodes for coin rewards. At this point, there is no better reward than the coin so I can't imagine blockchain technology becoming core technology while coin market declines.\n\nBack to the main topic, crowd are being smarter to look for bigger profit. 1st and 2nd generation coins are too big in size to serve as real world cash. While platform coins such as ETH could take part as a \"currency\" as well as a platform coin. Yes the platform coin can be a \"currency\" that delivers asset and a platform. \n\nWhy will platform coins emerge? The blockchain got attention from governments, institutions and companies last year. It is just the matter of time for these companies to work on with blockchain. This example might not be exactly the same but might give you some hint. If a company/ government wants to make certain app, would the institute start from building an OS? My bet is no. They will design the app on Apple/ Android instead off building their own OS. This is what platform coin does. \n\nETH as the biggest platform coin, holds many interesting tokens/coins on their platform. NEO and QTUM has strong regional background. China and South-east Asia. ARDR works with Austrian government and has strong EU background. ADA claims to be more functioning and has big support from Japan. Other new platform coins are being designed and will be launched in future. \n\nPlatform coins with successful ecosystem will thrive long and who knows? These coins might be the next Google or Apple.",
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      "author": "caliven",
      "body": "Hello people.\n\nThis is not a technical review nor professional review but my personal idea. Please do your own research and invest responsibly. This post does not force you to invest on these ICOs. ICO investments might be very risky but might pay you high return. Manage your own risk please. \n\n#1 THEKEY\n\n![tk.JPG](https://steemitimages.com/DQmSgYv6rmrSzkDykkZ1PowoA4Lq1wWSSd3f6E8H5LppBEz/tk.JPG)\n\nTheKey is a Identity Verification Blockchain Project. They have successfully developed their first generation solution, Dynamic Multi-Didmension Identification(DMI), and combining it to blockchain technology will be their second generation solution. \n\nYes there are several successful Identity Verification Projects such as Civic. I'm not a tech expert on this field, so I can't really tell this solution is technically better than other solutions. What I can tell is there will be no monopoly in this field and there will be enough market space for this ICO. \n\nThe key for investing THEKEY is the Chinese market. From the past experience, not limited to blockchain tech, Chinese government protected and gave benefits to Chinese companies. This project is partnered with China Unicom and Tsing-Hwa Univ Tech Group and in my arrogant opinion has strong bound with the Chinese government.\n\nThis project is a NEO base project. I've been through many NEO and QTUM dapps but this project gained the biggest public interest by far. They did run successful pre-sale and closed the presale early.  Now only handful amount is left for the ICO and more than 15K people are in their telegram channel.  \n\nThe token price is set for 1BTC : 1,000,000TKY. Keep in mind the exchange rate is set to BTC but they only receive NEO for ICO. The ICO schedule is TBA but most probably within this month. \n\nGood way to start, register for ICO. There are restrictions, people from USA, mainland China and Singapore are not eligible for this ICO.\n\nwww.thekey.vip/referral/6865bf4b",
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      "body": "Hello, Today I'll be posting about a Japanese style French restaurant. This post will be written both in English & Korean. \n\n오늘 포스팅은 한국어와 영어로 작성하였습니다.\n\n![esq.JPG](https://steemitimages.com/DQmUYTSo3oxgUjYh52kq76da4myQCdRYvQqGk7sWdZBHruv/esq.JPG)\n\nRestaurant Esquisse has received 2 star from recent Michelin Guide and scored over 4.5 from Tabelog. Tabelog is a Japanese restaurant rating webpage like trip advisor but more reliable. I've randomly walked in to many restaurants in Tokyo, cheap and expensive, and all of them were listed and rated at Tabelog. My reservation was for Lunch but I decided to take a full course. \n\nThe lunch full course was about 6000, JPY cheaper than the dinner course. The course is identical to the dinner course except for one side dish.  Reservation was made through the hotel concierge. The price range is from $100 - $200. I decided to go with the 200USD course. \n\nThe waiters were professional, spoke good English but had some difficulties explaining the ingredients. That was very much understandable, I can't \n\nI couldn't take photos of the restaurant because there were other guests dining but the interior wasn't that impressive. I was seated in front of the window. There was another building blocking the view\n\n 도쿄의 미슐랭 2스타 에스퀴스, 타베로그로도 4.5를 넘는 레스토랑입니다. 타베로그는 일본의 맛집평가 사이트인데, 일본의 거의 모든 음식점들이 다 올라와 있습니다. 일본 여행 중 맛있어 보여서 간 음식점들, 골목길에 있는 음식점들 다 나중에 검색해보면 타베로그에 평가가 있었습니다. 저는 런치로 예약하였고, 저녁급 풀코스로 예약하였습니다. \n\n저녁보다 6만원가량 저렴한데, 저녁 풀코스대비 한가지 부가메뉴만 제외된다고합니다.\n예약은 호텔통해서 했고, 약 20만원정도 합니다. (저렴메뉴는 10만원내외까지 있지만 풀코스를 시켰습니다.)\n\n직원들은 서비스가 훌륭하고 영어로도 음식설명을 해줍니다. 다만 일부식재료는 영어로 표현하는데 애를 먹는듯 했습니다. 하긴 저도 한 영어 하지만, 미나리라거나 명이나물 이런거 영어로 알려달라면 못할거같습니다.\n\n인테리어 사진은 다른 손님들이 있어서 못찍었는데, 빈티지 느낌 내려고한 건 알겠는데, 좀 낡아보였어요. 빈티지룩의 실패랄까.. 창가자리에 앉아 창밖을 보면서 먹는데 뷰가 좋지는 않아요.\n\n \n![apper.JPG](https://steemitimages.com/DQmYuYRGB7qkQ1ujrh1cS3h8NGcUwYJzR2VfsbqqpmWueBw/apper.JPG)\n\nThe course includes a glass of appertif. I recall it was Deutz vintage champagne. The course includes free water and you can choose between various sparkling and still water. I decided to have San Pellegrino sparkling. \n\n 식전주 아페르티프입니다. 요기는 샴페인을 한잔  주는데 도츠 빈티지였던걸로 기억합니다. 이후 물 선택이가능한데, 탄산수도 기본옵션입니다. 기포세기에 따라 페리에랑 산펠레그리노 선택하라길래 펠레그리노 택했습니다.\n\n\n ![amuse.JPG](https://steemitimages.com/DQmTkpmSoC2rq85Be4FHqmPEZHi3ASXovLvszoSbVBx521r/amuse.JPG)\n\nI had a crab meat with mayo as an amuse bouche. My appetite is against strong mayo flavor thus it was not that good to me. \n\n 어뮤즈부세로는 마요네즈와 게살이 버무러진 요리가 나왔습니다. 진한 마요향을 별로 좋아하지 않아서 그냥 소소.\n\n ![sakura.JPG](https://steemitimages.com/DQmZFWGxLm9dWjbrjDdH4M3sxUhi397L1mdepYGUbJHPtsd/sakura.JPG)\n\nFirst dish, tomato rolled with red lettuce and topped with sakura-ebi, a small dried shrimp. The white sauce next to it is cheese. \n\n 토마토를 붉은 빛 도는 양상추로 살짝 싸고, 그 위에 사쿠라에비 그러니까 일본의 작은 새우 말린거를 올렸습니다. 옆은 치즈..\n\n \n\n![soup.JPG](https://steemitimages.com/DQmXBdqsJPuC3EUWNc3StMRS8zjmvhtmCNNKBjnEVPXD6Ds/soup.JPG)\n\nIt was really hard to understand the server's Japanese/French mixed English intonation. It was a soup served with Udo, a white vegetable. Tasted more like a beef soup.\n\n서버의 영어문제일지, 아니면 식재료를 영어로 표현하는것의 문제인지는 모르겠지만, 위 요리는 수퐁이라는 것을 우린 뒤, 우도라는 흰 야채와 함께 내놓고 그 후 우린 국물을 부어줍니다. 고기국 느낌 나네요.\n\n \n![marugai.JPG](https://steemitimages.com/DQmTNaZ5sVkdenSxYNDQPLFHASmRhtJ4HKSfDWUon5DWcJ4/marugai.JPG)\n\nTwo different types of clam, served with squid, wild asparagus and sea weed. The sauce is white wine based. I did like the chewy texture of the clams. Thumbs up. \n\n 마루가이와 수부가이.. 두 조개종류인데 소라랑 코끼리조개같습니다. 그리고 오징어가 있었고, 그 위로 야생 아스파라거스와 말린 해조류가 얹혀있었고, 소스는 화이트와인베이스입니다. 조개의 식감이 훌륭합니다.\n\n \n\n![carrot.JPG](https://steemitimages.com/DQmRtQNNmiExubPDUDNahUqP8jhmFAKkBWPKF5J1ZXb8tR5/carrot.JPG)\n\nRed tile fish laid on top of carrot purée, some avocado, shallot and lemon purée onver the plate. Tasted bite by bite, little of everything mixed. Tasted very good altogether. \n\n 당근퓨레 위에 옥돔을 얹혔고, 그 외에 레몬퓨레들과 샬럿이 곳곳에 있고, 저 수풀같은 곳 아래에는 아보카도가 있습니다. 모든걸 섞어서 조금씩 먹는데 묘하게 조화가 잘됩니다.\n\n \n\n![lob.JPG](https://steemitimages.com/DQmaPdjoCDLX27xxp1rthyiCw34UgPxyMrPa5Kby35nj6LG/lob.JPG)\n\nLobster!!! Yes I love lobsters. Served with the bubbly apricot purée and American sauce. The lobster was bigger than expected. Very much satisfied with this dish. \n\n 로브스타! 랍스터입니다. 거품거품한 쪽은 살구퓨레, 그리고 붉은색 소스는 아메리칸 소스 느낌입니다. 생각보다 랍스터가 양이 좀 됐고, 식감이야 뭐.. 훌륭합니다.\n\n \n![main.JPG](https://steemitimages.com/DQmcWx9cjgP1erzjMZuNrCWqo9q9tXiXX6drePi3ecGSiYs/main.JPG)\n\nMain dish which I forgot to take photo before having a bite. Blueberry dust, blueberries, flowers, veggies, peppers and bit of rice on the plate with the main Kyoto duck. The waiter told me this duck is very famous for its quality but I couldn't get it's name because I didn't want to ask the waiter twice. The duck was cooked medium-rare for the chewy texture which made me difficult to cut with my knife. \n\n 이건 제가 사진찍는걸 깜빡하고 한점 먹은뒤 뒤늦게 찍은사진입니다. 블루베리가루, 블루베리, 각종 야채와 꽃, 그리고 후추를 곁들인 교토산 오리입니다. 이 교토오리가 일본에서 제일 알아주는 특산품이고 이름이 있다던데, 다시 물어보기 뭐해서 그냥 특품오리구나 하고 넘어갔습니다. 오리가 입에서 질기진 않은데, 식감을 위해 완전히 익히지 않은 요리인지라 칼질이 잘 안됐습니다. 언더쿡 느낌이 아니라 의식적인 미디움레어스타일 굽기입니다.\n\n \n![des1.JPG](https://steemitimages.com/DQmZ4GhMnAnERD3Zv9EZ2fRTpEZHFVcUCfXJff6xqjn66yn/des1.JPG)\n\nDessert number one! Guava, passion fruit and mango. \n\n 첫번째 디저트. 구아바와 패션프룻, 그리고 망고입니다. 위에는 패션프룻인데, 아래쪽은 젤리처럼 되어있습니다. \n\n \n![matcha.JPG](https://steemitimages.com/DQmaJ2qcMYjiy6zdMo1MpG8pgvTmkgEpiUjUHBT9cXdU9j7/matcha.JPG)\n\nMain dessert! Rice, vanilla ice cream and almond jelly topped with matcha. Matcha flavor was very strong and did match my appetite. I am a green tea lover FYI. \n\n메인 디저트. 마차가 컨셉입니다. 마차와 쫀득한 쌀, 아몬드젤리 그리고 우유아이스크림이 조화를 이룹니다. 마차향이 굉장히 짙은데, 녹차좋아하는 제 취향저격입니다.\n\n \n![des3.JPG](https://steemitimages.com/DQmcfCD26ztfrjnXuVtmvUftk7AZSdpGJQ8oMWhcKkVwzvC/des3.JPG)\n\nFinal dessert, served with tea. The right most bun is very soft, tastes just like the bun you expect. The brown pudding like cake in the middle tastes like a butter candy. The leftmost candy is very gummy tastes like peanut butter. \n\n 마지막은 티와함께 주는 후식인데, 제일 오른쪽은 저런 빵을 보고 상상했던 맛 그대로입니다. 부드럽고.. 가운데 있는 녀석은 맛보면 스카치캔디맛, 버터과자맛 납니다. 그리고 좌측은 땅콩엿 느낌이네요.\n\n \nWell, this is it. \n\nThe chef came out to say hello while I pay my bill and surprisingly he was French. I expected him to be Japanese. \n\nMy overall impression of this restaurant is excellent, more towards the Japanese interpretation of French cuisine rather than classic French.  The chef used rare, natural ingredients of native Japan. I did like the service and the taste of the food. I do not reside in Japan so as a foreigner, I'm not sure if I'd revisit this restaurant though. There are still many good restaurants out there in Tokyo which I haven't tried yet. It was impressive but not that impressive to put the revisit option on top of challenging somewhere new. \n\nVery satisfied, no regret visiting this restaurants. Yes I recommend this restaurant to whoever reading this post. \n\n이렇게 식사가 마무리되었습니다. 끝나고 나가려니까 쉐프가 나와서 인사하는데, 놀랍게도 프랑스인이었네요. 일본인일줄 알았거든요..\n\n전반적인 느낌은.. 굉장히 일본적인 프렌치같습니다. 전통적인 프렌치 식재료보다는 일본에서 구할수있는 고급식재료를 활용한것이 인상적입니다. 맛도 좋았고 서비스도 좋고 너무나도 훌륭했지만, 한국 거주하는 제가 재방문을 할지는 미지수입니다. 무조건 다시와야겠다라는 인상까지는 못받았습니다. 만족도는 굉장히 높았고, 후회는 없습니다.",
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      "title": "Michelin Restaurants Tour Tokyo - Esquisse 도쿄 미슐랭 여행"
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      "author": "michaeljn",
      "body": "@@ -42,17 +42,16 @@\n hentic s\n-h\n ushi res\n@@ -75,14 +75,13 @@\n proper s\n-hi\n+u\n shi.\n",
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      "author": "michaeljn",
      "body": "You lucky to get to experience the real deal, \nenjoy. and keep up the great posts.",
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      "author": "caliven",
      "body": "My passion. I really love sushi restaurants and I prefer seating at the counter. Thank you for your comment and the vote.",
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      "author": "michaeljn",
      "body": "@caliven\nWould still love to go to an authentic shushi restaurant and have proper shishi.",
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      "author": "caliven",
      "body": "I'm a passionate tourist,especially interested in gourmet dining and wine drinking. In this post, I would like to share my sushi bar experience in Tokyo. I've been to several Michelin star sushi bars in Tokyo and by far this is one of my best sushi bar. \n\nThe closest subway station was Omotesando, while most of the high-end top rated sushi bars are located near Ginza Station. The Sushi bar is mainly opened for dinner holding 2 sessions; 6pm and 9pm. I made the reservation through hotel concierge. \n\nMost of the Japanese restaurants don't take international reservation directly. They require hotel concierge to do the reservation in case of no show. \n\nMy session was at 9pm. The sushi bar was about 10 min walk from Omotesando station. I had to go through small streets and even though I am a big size guy, walking through small streets in the dark was quite frightening. I recommend taking a cab to the sushi bar.\n\nI was a solo diner and to my left was a couple from China and to my right was a honeymoon couple from Los Angeles. The chefs at the bar had very short (nearly shaved) hair. Two staffs stood behind the customers, serving dishes and sometimes helping translate. The sous chef lived in LA for 2 years so he spoke English quite fluently. One of the staff, she was a young lady, spoke English fluently so had no problem communicating. \n\nThe photos in this post are taken with the courtesy of Sushiya Umi.\n\n\n![chudoro.JPG](https://steemitimages.com/DQmZx1fX4ez8vq81VXty1WiWA2HTahm68NG47tHNZv5yTJN/chudoro.JPG)\n\nThis is a chudoro(medium fatty tuna) of 92kg blue fin tuna from Miyagi-ken. First I thought it was Akami(Red tuna) since it was really red in color but it was fatty part of the tuna. Under the tuna, you can see the brown rice. I've asked the chef about the rice but my Japanese wasn't good enough I couldn't understand what he said. My impression was this sushi bar cares a lot about the rice. The rice was a little more sour than other sushi bars.\n\n![iwashi.JPG](https://steemitimages.com/DQmNk4t5aJHQU4Yd6i88vRpuhrEQwQ7SGDXhRygkVFZXp2z/iwashi.JPG)\n\nNext, Iwashi (sardine) from Oita. I tried my best to recognize the name of the fish. These kind of blue fish might smell bad if mishandled but this is a michelin 2 star restaurant. The taste met my high standard.\n\n![makogare.JPG](https://steemitimages.com/DQmSHwhM9B3eqFT3ARHeUBBt5LJQT3auiMwKDFv4q7ASkJD/makogare.JPG)\n\nThe chef provided 2 pieces of Sashimi. It is called Makogare (flat fish). A piece went into my belly before I took this picture so please excuse me for imperfect picture.\n\n\n![wjsqhr.JPG](https://steemitimages.com/DQmT85whfPKyM1KS6GPn4KSUDuT5dd4SQfeozqcAyuKNzDg/wjsqhr.JPG)\n\nThis is awabi (abalone) from Chiba-ken. Very chewy and well cooked. \n\n![aji.JPG](https://steemitimages.com/DQmdbWnNuLRZ8sRHszNgMGm5VetXxoW4s8y7RWaKfr3WkSh/aji.JPG)\n\nAji (Japanese sea mackerel) from Kagoshima. The chef always told me the origin of the fish. I understood Japanese  a little so the chef told me Kagoshimano Aji desu, and the sous chef told the other guests \"Sea Mackerel from Kagoshima.\"\n\n![sengsun.JPG](https://steemitimages.com/DQmUC3QrMzCzGjqiBVNWvhCsGZBEFWhPkMXdku8nYRBXNZx/sengsun.JPG)\n\nI've missed the name of this grilled fish. Very crispy but fatty enough. It might be amadai(tile fish) but I'm not certain with the name.\n\n![tako.JPG](https://steemitimages.com/DQmd26onNDPrr6Lfz9eJGXusyVSbbChaL8VpPC7Dmr1CtV5/tako.JPG)\n\nTako (octopus) from Kanagawa-ken. A slice good for a bite.\n\n![shimaaji.JPG](https://steemitimages.com/DQmXSoZXzqXrKwDhFoz22WguEV8iXb6eqDJQShK2bmPpWxH/shimaaji.JPG)\n\nShimaaji(Striped horse mackerel) from Gochi-ken. It's really hard to understand these minor fish names. I did like the fish but I think the omakase-course has too many blue fin fish. Those fishes have very strong flavor.\n\n![akauni.JPG](https://steemitimages.com/DQmQSJMcEdgaWfNhWknLwtqJsNsnZAC2obiDhGUHm6sMDBD/akauni.JPG)\n\nSea urchin placed on top of the egg. This sushi bar had two types of sea urchins. A cheaper one for dishes and more expensive one for Sushi. \n\n![siroebi.JPG](https://steemitimages.com/DQmWPTUDJ56v9xRcYqYjAv2o6BmCq1uNzuWbgSxTddxpkM9/siroebi.JPG)\n\nSiroebi(White shrimp) from Toyama. The chef squeezed lime on top of the shrimp. The lime flavor was not too strong and matched well with the shrimp.\n\n![gore.JPG](https://steemitimages.com/DQmUkUFJTZQ4oDikQ7iCQsH2oLtsmMemF8S1nFm7aNBHAH4/gore.JPG)\n\nSashimi of whale from Fukuoka. It was my first experience tasting a whale meat. I've clearly noticed whale is a mammal, the taste of the sashimi is close to animal meat than a fish. \n\n![katsuo.JPG](https://steemitimages.com/DQmQauUGTF5wHXmNvgADkQbs7uCVp6GEKXk3t57THuVcPxh/katsuo.JPG)\n\nKatsuo(Skipjack tuna) from Chiba-ken. Yet another blue fin fish. This fish is usually served as sashimi, rather than sushi.\n\n![aoriika.JPG](https://steemitimages.com/DQmQqg3RaAB5rerrf7jmLTovJXEHGetRVNcoWV2qGHUCsvt/aoriika.JPG)\n\nAoriika(somewhat squid) from Fukuoka. I don't prefer the taste of squid on sushi, but this was OK. It was seasoned with seasalt and lime on top.\n\n![odoro.JPG](https://steemitimages.com/DQmaGgc2W4nUchJz4VwVFyFw4dyVywMmUBxtunATwNuBrig/odoro.JPG)\n\nI've skipped several pictures due to massive eating. King salmon sushi, fried eel and more. This here is odoro (big fatty tuna), the most greasy thus rare and expensive part of tuna. \n\n![bafun.JPG](https://steemitimages.com/DQmTS7d21YYm7eF6Buiemz2iQxorACAJXG6vkfMD1LWZnHs/bafun.JPG)\n\nUni(Sea Urchin) from Hokkaido. According to the chef, this uni is one of the most expensive uni in the market. A gold beauty. Look at the bright gold color. Good urchins are bright gold in color, not straw.\n\n![shako.JPG](https://steemitimages.com/DQmPQ238cMUMmtM2pEQVjCRDt8GgE7yinxZ7MUNaGv9qesV/shako.JPG)\n\nShako (mantis shrimp) from Hokkaido. Shako is one of my favorite sushi pieces but I didn't like this one here. Not sure if this shako was cooked bad but the taste was dry. \n\n![akagai.JPG](https://steemitimages.com/DQmaDYrTUsVhxBExEoyJg56dXK2WTCx5q3U7ya7Q7WSoQ4X/akagai.JPG)\n\nAkagai(Surf clam) of Miyagi. Well I'm not familiar with the detailed names but for sure it is a clam.\n\n![anago.JPG](https://steemitimages.com/DQmVJwsYGSwQTVEakS4ntqnCgSVSgxgpXBqM5KA5zJ3oFRt/anago.JPG)\n\nAnago(eel) from the Tokyo bay area. Very soft and did match well with the rice.\n\n\nThe price of this sushi bar was quite manageable. 24,000 JPY, which is around 220 USD. Some plates were disappointing but most of them were good. The volume of the course was big enough and I felt the course is worth this price. The crew came out of the restaurant and gave me a big bow when I left the sushi bar. I did like their service. They offer sake pairing FYI, though I didn't do the pairing because I had some champagne prior to the sushi bar visit.\n\nThis is all for this post. I'll return with more Michelin posts.",
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