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This beautiful Carpaccio is made with: Thin slices of avocado, apple and mango topped with cilantro oil, balsamic reduction, hibiscus, rose Himalayan salt and micro greens. Mouthwatering good : @fsareini

@mcantina 1

More apologies for the terrible close shot focusing on my phone. 🤨, #teampixel . . As the sushi in this meal built to a crescendo of more powerful flavors, so did the tsumami. Top picture is skin of buri torched into almost a crispy chip. Think of the 'salmon skin roll' served in so many American suburban sushi restaurants, but amplified in size, richness, texture, and overall flavor. Hard to get tired of a snack like this, where the mouth is basically coated with intense fish flavor. Another argument for pairing with sake. . Bottom picture is iburigakko (smoked daikon pickle), a specialty of Akita prefecture that is becoming more popular at many high-end kaiseki and sushi restaurants in Japan as a flavor bomb in various forms. The pickle was wrapped around 'shari-chi' - gomezu shari that had been fermented over 3 months into a cheese-like texture and flavor. This almost seemed like a sushiya's version of an American football-watching snack (chips with sour cream and onion dip, anyone?).

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