This is six pieces of thinly sliced Japanese whitefish, each with a small dollop of yuzu pepper, and they're sitting on citrus juice mixed with some oil. The fresh fish was tender and just a little chewy. The yuzu pepper was peppery and citrus forward. A saltiness and peppery spice spread through my mouth as I ate each piece of fish, and the citrus added freshness. The citrus juice was not concentrated enough to cook the fish, like ceviche; the fish remained sashimi. This dish was expensive but luxurious, and it went well with my draft Suntory Malts beer.
Location: Taka Shin, 641 N Palm Canyon Drive, Palm Springs, California. Date: February 11, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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