焼物: 子持ち鮎 岩茸 すだち @ 松川, 東京. Grilled Dish: Ayu fish with fish roes, Iwatake, Sudachi @ Matsukawa, Tokyo. The crispy skin with toasted salt grains, the crunchy head and bones, the delicate sweet fish meat, the unctuous bitter liver and innards, and the packed roes inside and outside - how can you not love this? The iwatake showed how the chef always tried to elevate his dishes by adding a little something different from the generic without losing the integrity of the original ingredients, and I think he did a superb job on that.

焼物: 子持ち鮎 岩茸 すだち @ 松川, 東京. Grilled Dish: Ayu fish with fish roes, Iwatake, Sudachi @ Matsukawa, Tokyo. The crispy skin with toasted salt grains, the crunchy head and bones, the delicate sweet fish meat, the unctuous bitter liver and innards, and the packed roes inside and outside - how can you not love this? The iwatake showed how the chef always tried to elevate his dishes by adding a little something different from the generic without losing the integrity of the original ingredients, and I think he did a superb job on that. by little_meg_siu_meg via http://instagram.com/p/fzNxHrA99c/