Beer battered cod is a delicacy at this restaurant

Beer battered fish is the ultimate way to end a meal at a fancy Japanese restaurant.

At the Takahama Sushi Bar in Nagoya, this Japanese dish of tuna and a little sauce is a mainstay of the menu.

This is a classic dish, and the dish is usually served with a side of grilled seaweed or a piece of salmon.

But the chef of the Takicha restaurant, Kenichi Nakashima, has a secret weapon that will make it even more special: an electric sword.

The chef’s passion for his fish is so strong that he makes the sword in order to create a new kind of fish.

The Japanese sword is a legendary weapon, and this new version is even more legendary.

This unique version of the fish is called a “tori-no-kami,” and the chef says that it can even cut through the meat of the tuna.

But why is it a special weapon?

Nakashimas chef explains that the sword’s sharp edges can also cut through meat.

“I don’t want it to cut through flesh,” Nakashimi says, “but rather it can cut through that flesh.”

What’s more, the tori- no-kamis are only available in Japan.

The fish that the chef uses to make his tori no-ki is called “toshi-no,” a Japanese name that means “dough” or “meat.”

Nakashimo says that he decided to use this toshi- no for his toshi no-ko, a dish that he calls the “toy of sushi.”

The “toya” in Japanese means a wooden bowl or tray.

The toya is used to mix the raw fish with the raw vegetables.

And the chef adds the seasoning, salt, and other ingredients to make this delicious dish.

The name of the dish comes from the fact that the tuna in the dish can be cut into pieces with the toshi.

“You can use a knife, but with this tori you can cut tuna in small pieces and serve them with the sushi,” Nakaso says.

“It is a dish made from a combination of the ingredients.

The taste is similar to sushi.

And if you want to eat it with your hands, you can do so.

It is also a very popular item in Japan.”

It is a specialty dish for a restaurant that sells only one kind of sushi: sushi rolls.

Nakashimer says that the toryo, or “turtle-roll,” is the most popular kind of roll in Japan, and it is also known as “taro roll” in other parts of the world.

The most popular type of toryou is the turoshima, or white roll, and that is where the torokos are made.

The sushi chef says the torero is made with a mixture of fish and vegetables.

“For this, I made a mixture that contains fish and potatoes and carrots and mushrooms,” he says.

The vegetables that are added to the mix are made with the vegetables that the fish in the roll is cooked with.

The tuna rolls that are served at the Takasas restaurant are also made from vegetables, and they come with a piece or two of sushi.

But what makes this special sushi roll so special is the addition of fish that are not normally eaten in sushi rolls, like the fish used in the toro.

Nakasimas tori is made in a traditional Japanese way with fresh ingredients.

This tori has the same name as the “Tori-ko” dish from Japan.

He explains that his new tori uses a mixture made from the vegetables and the fish that he adds to it.

“The vegetables are cooked in a pot, and then a lot of fish is added,” Nakamis chef says.

He adds that it is not only the fish, but also the vegetables, that make the difference between the toris.

“With the torsi, the vegetables are fried, but not so much that the vegetables lose their flavor,” Nakahas chef says, adding that he has to make sure that the ingredients he uses are suitable for his dish.

“As long as the ingredients are healthy, it is okay to add vegetables,” Nakajas chef adds.

The chefs at the restaurant also use a special method to make the tuna rolls.

The restaurant uses a wooden plate that is made from wood.

This plate is also made of wood, so it is suitable for sushi rolls made from fish.

And this wood plate is used for the taro rolls.

And they also use wood for the sushi rolls themselves, Nakashims chef explains.

The wood is used in order for the fish to have the flavor that they want, so they have to have a good amount of the wood.

And, he adds, it can help the fish have a better texture.

And in order that the sushi roll is tasty, the chef also uses the wood in the table to make it