Grilled bonito, spring onion and wasabi relish, sansho, koji and kokuto sugar glaze.

by jayemmoya

15 Comments

  1. Beautiful! I would have added the tiniest bit of finely-cut spring onion on top of one of the slices (maybe second one from the top), just to tie it all together.

  2. This is great! Clearly a showcase for the fish and nothing added just for looks. Flavor profiles seem in point.

  3. This is great. You may want to consider having the purée underneath have more definite, geometric edges to mirror the very crisp arrangement of the fish.

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