First dish to try on my first Burrple tasting tour with other burpplers. The cube chunks of tuna, hamachi, salmon seasoned ala minute by the chef on top of white rice, topped with generous amount of seasoned scallops, cubes of tomago, seaweed, chopped spring onion and fish roe. Nice balance of the seasonings, even though i still prefer the fish to be normal slices intead of chopped in cubes, as somehow i think the combination of the seasoning with the freshness and sweetness of the fish would be more prominent, but this version is still oishiii!
Thank you Burrple for the invite to explore Savourworld, and Tokyo Joe for the delicious dishes!

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