From left to right:
Goldeneye snapper (Kinmedai) – with A5 wagyu fat torched over it and yuzu kosho
Japanese Sea Breeze (Tai) – with yuzu kosho, black lava salt and shiso
Amberjack (Kanpachi) – with yuzu kosho and black lava salt
Pacific Bluefin Tuna (Taiheiyou kuro maguro) – with nikiri and kizami
King Salmon (Masunosuke) – with yuzu kosho, truffle oil, lemon juice and black lava salt
Striped Jack (Shima aji) – with sweet shoyu and chives
Black cod (Gindara) with miso sauce and edible flowers
by SVOalltime