Chiyoda has a few seasonal specials right now, including not just those cuts of ankimo monkfish liver in the front (still reminds me of canned corned beef for some reason), but also the saba oshizushi behind it. The latter was fragrant, and what surprised me was that the fish is actually fed cinnamon, nutmeg, oregano, and ginger, according to the signage. It was nice to have the clean taste of madai to go along with it.
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