Teochew style steamboat: grouper, fried yam, flat solefish, Chinese cabbage, sour plum, seaweed
My favourite fish streamboat! For lovers of fresh fish, and rich umami flavour.
These are Yamame Trout roe.
Smaller sized, deliciously unique taste. They are "less sticky" and milder tasting than red ikura (so you can have more!)
The perfect sized Japanese needlefish for sushi
236kg Boston no kuro-maguro
Served grilled, literally melts in your mouth
sharkskin halibut from Hokkaido with uni salt
The whitefish flesh is translucent, sweet and fatty - simply melts in your mouth. Uni salt adds a distinct flavour, taking this delicious sushi to the next level of genius.
Shokko (baby amberjack) is a seasonal delicacy in Autumn
Monkfish liver - the "foie gras of the sea" has a creamy and buttery texture
Engawa (flounder fin),
Tenaga-ebi (Japanese scampi),
Saba (mackerel),
Ice plant, mini gooseberry & tomato
The tiny gooseberry was the sweetest, juicy little treat!
Abalone in sake broth, garnished with crispy seaweed.
This dish stole my heart! Soft and tender abalone. Delightfully fragrant, sweet and light broth with complex flavours.
Chef Tomoo holding the shell of the Tenaga-ebi (Japanese long-armed scampi).
The ebi sashimi (on the cutting board) is exceptional - sweet, succulent and huge!
