We nearly didn't come to Sasa on this trip. But a client secured us a few seats here tonight, and so we happily came down here to have at it with whatever the man felt like serving us today, including multiple varieties of uni, that monkfish liver from last time, as well as that reed-smoked fish above. He also deep fried the cod sperm this time, but it was still just as creamy and delicious. Good, but pricey.
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