Seaweed Brown Butter | Cold Angelhair Pasta | Yuzu Tobiko | Aburi Hokkaido Scallop

I loved the truffle scent in the pasta as it was pretty prevalent. Pasta was cooked al dente and was smoothly coated with the seaweed brown butter. The scallops were fresh and juicy.

Do take note that the portion is really small and would not even satisfy small eaters. The plate that it is served in is roughly the size of an open palm.