What foul black magic and wizardly glamour is this? Appearing before our eyes as mere raw fish, but tasting like the purest spring water in a parched gastronomical desert.

Our Mukōzuke(seasonal raw fish course) was executed with deft culinary sleight of hand - lightly smoking it in green tea imparted the thick, translucent cuts of fish with fantastically grassy, smoky flavours without detracting from its natural freshness. Sprinkle a pinch of rock salt on each slice and eat together with a perilla bud, and I guarantee you'll never look at sashimi the same way again. The crispy skin was just added bonus.

Taste: 5/5