japanese tapas: salmon belly, caviar, white truffle oil
sashimi grade salmon belly
caviar - sevruga pictured above
white truffle oil
1. slice japanese cucumber super thin.
2. slice salmon belly into 1/2 cm thick slices.
3. plating: place salmon belly on a white plate. top each piece with a slice of cucumber and top cucumber
with a nice dab of caviar. spoon ponzu around salmon pieces and drizzle with white truffle oil. garnish
with chives and kaiware. serve immediately.