The Culinary Poetry of Mizumi

永利皇宮 Wynn Palace

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Culinary Artisan: Pursuit

At Mizumi, pike eel from Tokushima and dried bonito flakes from Shizuoka are used to create the signature Hamo Soup with Ichiban Dashi. This clear soup is made by cooking fermented bonito tuna and ferociously strong pike eel until it is perfect to serve.

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