During lunch here today, Burppler @happygreedyfoodie and I were so taken with the Iwashi we couldn’t resist a second round.
Head Chef Tomoo told us that the sardine at this time of the year is particularly fatty, so when he charcoal-grills it, the result is melt-in-the-mouth nirvana.
And with sardine being a strong-tasting fish, this method of preparation that includes (swipe to see more) brushing on a sauce, squeezing some Japanese lime and topping with a little pickled ginger, has the rich fattiness coming to the fore while creating a sublime equilibrium at the same time. In the mouth, this sushi is truly wow.