Perfect ebi (shrimp) and Kegani (hairy crab) spring roll from Sazenka, one of the top Chinese restaurants in Tokyo. Chef Tomoya was trained at RyuGin in Taipei (Shoun Ryugin 祥雲龍吟) and Azabu Changjiang (麻布長江) before he opened Sasenka in a quiet residential neighborhood in Hiroo. Big cameras are not allowed in the main dining room but I was allowed to take a few quick shoots of my dishes, thus photos taken at Sazenka may not high in quality.

Sazenka, Tokyo (2017.08)