On the opposite end of the spectrum from our uber fresh sashimi was this outrageously good hot appetiser.
Braised in the savoury-sweet dark sauce were chunky pieces of Wagyu beef tendon, foie gras and Japanese radish. They'd all been reduced to their respective singular finest quality of ooey-gooey stickiness, meaty creaminess and palate-cleansing freshness.
What made each stand out so deliciously was precisely why they harmonised so well too.