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Wa Bistro Tsuna

Review excerpt: The standout dish at Wa Bistro Tsuna was the head and tail of a Pacific sea bream slow-cooked in the holy trinity of Japanese condiments: shoyu, sake and mirin (sweetened rice liquor). Sure, the flesh was scarce at best, but the reward for scraping over the cheeks is happening on a succulent bite-size piece of fish with its layers of textured sweetness. It was served with wedges of burdock, a root vegetable that becomes more flavorful as it cooks.