C H E F’ S I N V I T A T I O N
I think it was clear even from amongst the stellar sashimi we were served by Head Chef Taro Takayama, the Blue Fin Tuna Belly was a hot favourite (my niece couldn’t stop grinning when they got to have seconds). Delectably fatty, the slices of the melt-in-the-mouth fish came topped with frozen marinated egg yolk and a housemade kombu soya sauce (I liked how complex its rich and rounded saltiness was).
Like the rest of this special meal, the Kid Sake selected to pair with the sashimi was served in an elegant @kimoto_glass_tokyo sake glass, which I believe, contributed to the drinking pleasure.