2. Ode to Seaweed
I find the textures of cuttlefish to be the most interesting. Fresh and sashimi-grade quality cuttlefish is warmed up to 50 degrees Celsius, the optimal temperature for intensifying textures slightly and releasing its exquisite aroma. Warm seaweed sauce made from a paste of kombu and the cuttlefish tentacles adds briny ocean flavours to the dish. Dried squid powder and crispy silver fish add yet another element of texture and visual appeal.