Monkfish liver in ponzu sauce. Nicknamed the "foie gras of the ocean," this was briny, delicate and absolutely delectable.
Amberjack sashimi in garlic sauce. Lots of veggies made this a healthy platter.
Escargot baked in garlic butter. Heaps of tasty escargot slices in the shell, cooked in flames that turned a simple dish into a spectacle.
Golden roll, generously laden with roasted sea eel & mango slices.
Minced tuna belly sushi. Overshadowed by the other more flamboyant items.
Kampung chicken with wasabi sauce. Tender chunks in a flavourful batter.
Fermented bean soup to warm both the stomach and the soul.
Deep-fried shishamo with cheese. A very different way of eating shishamo.
Salmon carpaccio. Not the paper-thin variety, but sliced very thickly instead.
Snow crab tempura. This was perfect; the batter was not too oily, too thick or too soggy. The crab was satisfyingly meaty too.