This dish was SO beautifully plated - the 𝒕𝒉𝒊𝒏𝒍𝒚 𝒔𝒍𝒊𝒄𝒆𝒅 𝒉𝒐𝒌𝒌𝒂𝒊𝒅𝒐 𝒔𝒄𝒂𝒍𝒍𝒐𝒑 𝒔𝒂𝒔𝒉𝒊𝒎𝒊 was laid out on a bed of spaghetti dotted with tobiko flying fish roe. The scallops were delightfully fresh and surprisingly, the mentaiko sauce mixed with the spaghetti was not heavy or jelat at all. It was a smart use of lemon zest to provide the much needed acidity!