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The tartare was followed up with another tuna dish, this time a roulade of tuna slow-poached at 43°F, with umeboshi (a pickled fruit) cake, hamachi sashimi, in a nashi-umeboshi sauce, finished with cherry blossom ice. The akami was tasty enough, but the star of the show was the hamachi, which was just about the densest, richest version I've had, with a delectably salty finish that played nicely with the dish's tangy, grassy accompaniments.
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