Wednesday, October 19, 2011

Ezogiku

Back to Ezogiku in Mo‘ili‘ili. This time, something different: seafood ankake on cake noodle instead of udon.

May 15, 2011




I try not to compare, but with gyoza, I can't stop myself. Taiyo has the best by far. Best texture. Lots of garlic. Best condiments. Everyone else has OK gyoza. Nothing wrong with that.

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