Golden Snapper yuzu kosho, lemon juice
Beautiful presentation eh? Clean taste and clean complementary flavors.
Yagara Trumpet Fish
The chef’s response to the puzzled look on my face when I was told about our next dish.
Trumpet Fish mushroom, white sauce, mountain peach, ponzu foam
Pretty scary looking fish, especially with the mouth all yanked open, but when cooked it was a really clean but buttery tasting white fish. I guess it reminded me of black cod in a way. The ponzu foam added that nice acid to the earthy mushrooms and creamy white sauce. That furry ball was a mountain peach. Never had one before but I’m not sure if it was fresh.
Nice job cooking the scallop. My favorite part was the black vinegar reduction, sweet, savory, and tangy all in one.
Beautiful presentation. That candle looking thing is actually a radish thinly sliced and then wrapped around a tea light candle. Every piece of fish was delicious, fresh, and clean tasting. Top notch.
Nicely fried to a crisp.
This was probably my least favorite of the hot dishes. When cooked, these fish were fishier than I liked. The ponzu dipping sauce was pretty tasty though.
Halibut truffle salt
On to the sushi! You can almost never go wrong with truffle. Truffle salt is no exception. Wow.
Ughhhhh, LOVE uni. Look how orange and perfectly whole that piece is!
The bit of char and yuzu zest imbued such subtle yet quite remarkable flavor. As much as I loved it, I prefer Ohshima’s unadulterated version.
More char. Really delicious, but I think I prefer the purist’s version.
I had to stop here, but Fishing Zebra Man carried on with the ocean trout that looked very much like salmon. He gave it 2 thumbs up.
Nice matcha flavor, but too icy.
7 – Good
4 – Not bad