Seabream sashimi seasoned with a japanese salt blend, red pepper and wasabi garnished with button flowers, seagrass and micro shiso in a ponzu sauce with shiso oil
by Parking_Ad_3307
6 Comments
Optimal-Hunt-3269
nice! That plate works much better with this composition than the one you posted a few days ago.
What is the consistency of the sauce?
qbnaith
Looks banging, well done chef
[deleted]
[removed]
ranting_chef
This looks great. Love the shiso oil, never tried doing that but I love shiso and it makes sense on this dish.
KnowledgeAmazing7850
Wow – how unappetizing- seriously. Please learn proper knife techniques.
detroitsfan07
Cutting against the grain here – I’m sure it tastes delicious but imo it looks like raw chicken on the plate. I think the color of the sauce is making the translucent fish seem pinker
6 Comments
nice! That plate works much better with this composition than the one you posted a few days ago.
What is the consistency of the sauce?
Looks banging, well done chef
[removed]
This looks great. Love the shiso oil, never tried doing that but I love shiso and it makes sense on this dish.
Wow – how unappetizing- seriously. Please learn proper knife techniques.
Cutting against the grain here – I’m sure it tastes delicious but imo it looks like raw chicken on the plate. I think the color of the sauce is making the translucent fish seem pinker