Is there such a thing as too much kastuobushi?

You know, those ubiquitous shaved bonito (actually skipjack tuna, but who is counting) flakes that the Japanese put on everything?

I register exhibit A, a octopus, scallop, and chicken okonomyaki I ate in Tokyo (Shinjuku, actually) a few weeks ago:



IMO, there sure is.

Cheers,

-Andrew[/img]