Otomodachi: Deep fried mackeral with lemon and shiso leaves
Otomodachi: Half way dug into the choice of 11 dishes
Otomodachi: Seared tuna with pink mushroom and mint served in a lemon ceramic bowl with lid
Otomodachi: Four kinds of seared tuna, with daikon, cucumber, egg and pink mushroom
Otomodachi: Salt pickled mackerel
Otomodachi: Traidtional egg roll served with spring onion rings
Otomodachi: The crab croquets getting a hot oil bath
Otomodachi: Getting the crab croqets in the right shape
Otomodachi: Mackerel 'cooking' in the vinagar and salt
Otomodachi: Tarbot before the salad with wasabi dressing
Otomodachi: Perfectly cooked eggs, with a little help from Autralian Masterchef
Otomodachi: Mackerel being filleted
Otomodachi: Cleaning mackerel for fillets
Otomodachi: Slice, slice, slice daikon and carrot for the salad