As for their mains, we were first served the perfectly executed Amadai. The crispy scale of the red tilefish crackled wonderfully, a lovely contrast to the silky flesh which remained moist and plump. Served with barbeque blue mussels, braised daikon, and a sweet Kohlrabi puree, the intense yet light crustacean sauce prepared with the bones of the fish and daikon was so good too.