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