a y u m i sakamoto photogenic l i f e
Thursday, April 28, 2011
Tuna Carpaccio, Kyoto Kawaramachi Style
新鮮なマグロとアボカドのぶつ切りにエクストラバージンオリーブオイルとわさび、レモン汁が絡まって、仕上げに刻み海苔。旨い！
Chunky fresh tuna and avocado, marinated with mixture of wasabi, extra virgin olive oil, and lemon juice, topped with shredded nori seaweed. Yam!
Margherita ５７９京都店
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