Very fatty belly of Tuna.

Amaebi is has a sweet note to its finish

Salmon seared, topped with green onion, yuzu, and salts

Always Uni, together with fresh wasabi to enhance its sweetness

Salmon Lightly peppered and seared, topped with yuzu and wasabi

Seared, salted, with a hint of Yuzu

Amberjack, very similar to Hamachi (Yellowtail). Almost a cross between Hamachi and Aji (Spanish Mackerel)

Amberjack

Ankimo (Monkfish Liver) is super rich in iron, but has a soft and smooth texture when made correctly.

Onsen egg is a soft boiled egg with the yolk semi cooked and together with other types of eggs creates a silky rich marriage.

O-toro lightly seared to draw out the fats, topped with sriracha salt

Playing around with Ankimo (Monkfish Liver) O-toro, and Uni

Inside my wooden boxes are my fish, ready to be served at the table

More earthy and less spicy, fresh wasabi will make a drastic difference in bringing out the full flavor of the fish.