大江戶町鰻屋 師傅用俐落刀工將鰻魚去刺、切片、串籤 鰻魚肉質細嫩且薄,因此相比一般魚類更難處理 切片時須謹慎不破壞紋理,串籤更是考驗功夫 Template




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tomski大江戶町鰻屋 師傅用俐落刀工將鰻魚去刺、切片、串籤 鰻魚肉質細嫩且薄,因此相比一般魚類更難處理 coloring