cookstour:
Sashimi of madai (sea bream) with spicy radish condiment and lemon, left; and toro (fatty tuna) with basil flowers, right, at Kata Robata.
cookstour:
Broiled kinmedai (golden-eye snapper) with oyster mushrooms and a spicy sauce at Kata Robata.
cookstour:
Seasonal sashimi of Copper River salmon and king crab with frisee, pink peppercorn sauce, taro chips, olive oil and citrus.