Lord of the Fry
Will you eat it here? asks Yasuaki Kondo. He hovers his bottle of Bulldog sauce over your aji-fry, crumbed yellowtail cutlet. A whole small butterflied fish – 200 yen at the stall outside his restaurant. He drizzles the thick sauce in a spiral and hands you a pair of chopsticks. He knows this is good.…Read more