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There was a lot happening on the plate here, a seemingly disparate mélange of ingredients: trout belly, ikura, fish stock and barley miso raviolo, fish scrap-saikyo miso sorbet, fennel purée, and crispy fried trout skin. By far the most intriguing item was the sorbet, which was about as close as I've gotten to fish ice cream! Trust me, it tasted better than it sounds. It was sweet, thanks to the saikyo miso, but with a distinctly fishy tinge to it; it went wonderfully with the salty, crunchy trout skin. The trout was also quite tasty, with an intrinsic subtle sugariness and a salty finish; it was nicely balanced by the briny ikura (salmon roe) and surprisingly, by the nuttiness of the barley.
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