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JOSH REYNOLDS FOR THE BOSTON GLOBE
Sliced whole squid with spiced mayonnaise.
Tsukune meatball and onsen tamago.
Momo negima, chicken thigh meat alternating with the scallion-like vegetable negi.
Sora Mame, or fava beans in a pod with yuzu salt.
Executive Chef Sho Inoue cooked an order on the special charcoal grill.
Ramen, or chicken broth, chicken breast, and scallions with noodles.
Momo Nagima on the special charcoal grill.
Yaki onigiri, grilled rice ball with soy sauce.
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