I’m not surprised that the tamago is good at Shoji because the chef spent years at a kaiseki restaurant in Kyoto so his forte extends beyond raw fish. The fish soup that I had at Shoji when dining there in early March was the best soup I have ever had. I don’t believe we were served tamago with that meal. It was my last pre-pandemic restaurant meal. Sigh. At least I went out with a bang.
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He just started doing the tamago after they switched take-out/delivery during pandemic. Hopefully he will keep doing it when NYC is able to reopen restaurants!