Deserving of a better write-up detailing the intricacies of the dish, Inaniwa Yosuke’s Salmon Oyako ($6.80) was uh-mazing! An impressive starter and exquisite side, the seemingly simple description of Salmon Tempura with Ikura on the menu failed to mention the wonderful melty texture of the fish. (Of course, note that I am biased since I really love salmon.) Imagine light and crispy exterior from the thin batter just fried to perfection, coupled with a moist and slightly flaky inside. And pair that with the popping release of briny yet sweet ocean flavour from the ikura, it was so good. The main drawback however, was that on a whole it did feel a tad oily as the natural oil of the salmon came into play as well.