I'm not sure how long this has been on Sushiro's menu, but that torched soy sauce engawa behind the blackthroat seaperch in the foreground was good enough that I went back to order two more plates. It was greasy and smoky, even if with a bit of a rubbery texture. Best of all, it was on their cheapest S$2.30 (US$1.70) red plates. I'll focus on that next time.
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