Sandwiched between two insanely crisp nori, the tartare was topped with a luscious egg yolk sauce, briny-sweet ikura, and finished off with the nutty aroma from the use of perilla oil. The play of textures and the foolproof combination of the sweet-savoury, seafood-y flavours were right up my alley. I also like that the myriad of flavours worked exceptionally well together, with no one element outshining the others.