This fishes on this platter of shima aji (skipjack), tai (snapper), akami (tuna), otoro (fatty tuna) all came from Japan, except the salmon which was from Scotland, which I was told is arguably the most highly-prized salmon variety. They were all very good, and I especially love the ponzu soy which is the chef's own special blend of white ponzu with shiso flower! Even the soy sauce was the chef's special blend, which is more mellow and won't overpower the fish.
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I'll share more dishes over the coming weeks! I really loved the food and there were many that were interesting and I'll love to tell you more about it.
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