Naked Finn

 Akagai - blanched, rests on top of turnip puree and egg custard in chicken broth. 

The sweetness from the clam seeps into savoury chicken broth on a Chawanmushi. A great appetizer. 

Mozambique Lobsters $98 - commonly caught at around 400m in depth, these are as tiny as prawns but its flesh had the firmness of lobsters. Grilled perfectly retaining its juiciness whilst achieving its smoky flavour. The hint of Sambal belachan is subtle and the preserved lemon bits scattered. But otherwise a beautifully prepared dish. 

Samegarei or Roughscale Flounder $20/100g. This must have been a large fish to produce this huge 350g steak. Aged for 2days and grilled over binchotan just enough to retain all its natural fattiness but still have its skin crispy. The fish was indeed very fatty, a mix between a Saba and Cod - but this was nicely broken down with the acidity of its sauce - brown butter juniper berry vinegar and preserved lemon. 

The leftover bones, similar to those from a Stingray, are then taken to deep fry in grapeseed oil - a crispy snack

Squid Donabe Rice: Local Swordtip Squids cooked over Japanese rice soaked in Squid dashi using a "Donabe" or Claypot. A strong seafood flavour in the riso grained rice that supported the charring at the bottom of the pot. Paired with a Chilli Hijau(Green) paste with lime juice. I thought it would be better with a richer Sambal instead. 

Naked Chendol $10