We shall now move from a pseudo-foodie post (I say "pseudo" because we all know that the last post wasn't really about food, don't we?) to a post on my favourite non-local food of all time - Japanese.
This beautiful sight is seabass with seaurchin. The seaurchin had a creamy texture which went so well with the firm flesh of the seabass. Little pieces of oba leaves were placed in the sashimi which created a myriad of different flavours.
(This post is dedicated to k.t.x. who professes to dislike sashimi, and whom I'm hoping will be soon be converted to appreciate this stupendous dish. After all, good food must always be shared. ;-) )