I've had a Kaiseki where the chef masterfully removed the bones from this small Ayu fish. But here, Chef Tetsuya Fujiwara prepared this such that the whole fish, including its bones and fish, are to be eaten. And it's amazing.
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It came with wild rocket sauce which was earthy and herbal, so it complimented very well the Ayu which is a sweet fish. Even though we have to eat the whole fish including its bones, all the bones have been fried till crispy and crumbles effortlessly. Yet, the flesh of the fish remains soft and juicy. So we are now talking about something which is tender outside but crispy inside.
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Some may not like the tummy of the fish which is bitter, but I understood from a separate omakase session at another Japanese restaurant that bitterness is exactly what the Japanese likes about this fish as well.