Fervent aficionado de restaurants Japon détenus par Chinois, je vais 2 à 3 fois par semaine selon mes domaines de travail. Tachibana was a revelation for me so I was surprised by the quality. The excellent sashimis including the tuna I usually hesitate to take as it is overcrowded and this quality for about ten years has changed a lot unless going to a real Japanese. Japanese restaurants held by Chinese serve albacore tuna and not better quality red tuna but much more expensive. Then I took yakitori pins and Tachibana made the difference. The pins are different from others in terms of taste. And I'm testing these restaurants especially with the beef skewer to find out where I'm putting my fe...
