The thin slices of salmon belly sashimi were each topped with spring onions, lumpfish caviar and candied bonito flakes, with truffle oil drizzled over. The salmon sashimi was fatty, creamy and tender, and the way that the salmon was sliced ultra-fine and paper-thin further added to a melt-in-the-mouth texture. The lumpfish caviar gave off a juicy pop of saltiness that perfectly brought the sweet bonito flakes, the evergreen freshness of the spring onions and the musky and earthy aromas of the truffle oil together with the silky and creamy salmon belly in creating a refreshingly complex flavor and texture profile.