The thin slice of foie gras, perched on top of fresh raw scallops, was seared with a blowtorch so that it charred and beautifully caramelized while its lovely juices emanated out of the lobe and coated the entire sushi with its oily richness. The hotate (scallop) had a mild refreshing sweetness with a springy yet tender bite, and a silky and buttery texture that beautifully melded together with the rich, creamy, smoky and umami goodness of the opulent foie gras which immediately disintegrated on the tongue into a delicate fruity sweetness and a subtle funkiness.

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