It stands to reason that a place known for fresh sashimi would likely have better quality fish in yu sheng.
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The inclusion of pine nuts and sunflower seeds lends a nice crunch to texture, while the thick salmon fish slices are fresh and succulent.
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The use of kombu seaweed also lends a more pronounced earthy flavour, complementing the fresh vegetal sweet flavours from the other ingredients.
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Available from now till 7th February 2020.
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Invited tasting.
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Kyoaji Dining
More details in profile & blog