I am personally not a big fan of deep fried scallop because it usually ends up dehydrating the scallop and ruining its texture. I was therefore a little sceptical about Saketoshi's scallop ikura which features deep fried scallop topped with mayonnaise, tobiko and ikura.

To be honest, you cannot go wrong with the combination of subtly sweet scallop, creamy mayonnaise, and the briny ikura and tobiko. To their credit, the scallop remained moist though on the dry side.

At $24 for 2 relatively small scallops though, I found this dish a little too expensive to stomach 😅😅😅

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