We were told by our server that the new “Seabass Pasta” happens to be very popular, especially with the kids. It’s apparent why this is so once we started eating it.
The dish featured a large piece of the fish which was very fresh, alongside a decent serving of tagliatelle cooked in a really tasty nori cream sauce. Somehow the umami-ness of the seaweed balanced out the cream so it never veered into “jelak-dom”. The topping of crunchy tobikko and the crisp acidity of pickled radish also helped.