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  • Salt-fermented fugu milt, monkfish liver and yuzu achara-style pickle roll, pine-cone-scored turban shell simmered into a dark, long-cooked glaze, sea urchin-wrapped grilled halfbeak, pond smelt nanban-style soy-pulp salad

Salt-fermented fugu milt, monkfish liver and yuzu achara-style pickle roll, pine-cone-scored turban shell simmered into a dark, long-cooked glaze, sea urchin-wrapped grilled halfbeak, pond smelt nanban-style soy-pulp salad

Salt-fermented fugu milt, monkfish liver and yuzu achara-style pickle roll, pine-cone-scored turban shell simmered into a dark, long-cooked glaze, sea urchin-wrapped grilled halfbeak, pond smelt nanban-style soy-pulp salad

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