Totally enjoyed my lunch here today with @akane.eno, Head Chef of @sushikimurasg. Thanks Akane for joining me!
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Today we were served one of my favourite sushi, the engawa. The flounder was delicate and oily, and the fin was slightly crunchy. Once torched, this transforms to something life changing.. The fragrance of the oil was intense, and the texture was so soft that it just melts into the rice.
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I've tried 4 engawa sushi in my life, 3 aburied and 1 fresh. Aburi is definitely my preferred treatment of this flounder fin. It's not always available, but I hope you'll get to try this someday.

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