Don't have much time to write about this now, but here is a perfect piece of amadai or tile fish. It has had hot oil poured over it and the scales are crisp and completely edible, it has also been grilled over charcoal for an added smoky deliciousness. The cork is a piece of gobo root that has been branded and the fish design has been silkscreened on the plate in squid ink and miso. Once again a wildly inventive presentation, but at heart a perfect piece of fish, carefully prepared makes the dish.
April 10, 2007
Ryugin 2 Amadai
Don't have much time to write about this now, but here is a perfect piece of amadai or tile fish. It has had hot oil poured over it and the scales are crisp and completely edible, it has also been grilled over charcoal for an added smoky deliciousness. The cork is a piece of gobo root that has been branded and the fish design has been silkscreened on the plate in squid ink and miso. Once again a wildly inventive presentation, but at heart a perfect piece of fish, carefully prepared makes the dish.
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1 comment:
very classic japanese preparation with lots of jazz
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