Credit to @whatstormeats Otoro, aged soy yuzu ponzu, yolk emulsion

Credit to @whatstormeats Otoro, aged soy yuzu ponzu, yolk emulsion

A wonderfully simple dish celebrating this stunning fish; fatty, melt in your mouth, decadence from the belly of the beast. A sweet little ponzu made with 2 year aged soy & yuzu juice from @wasabigrowersuk, a little bonito and rice vinegar, egg yolk emulsion, viola flowers and micro coriander.

I first tried this cut properly at @nottinghillfishshop event @tunafightclub way back last year and I am so excited for them to be launching again in the near future. This takes the whole tuna bullet (sometimes head and tail included), broken down by their expert team, all in front of your eyes. It is a serious, somewhat ceremonious spectacle and worth the trip to Notting Hill – you’ll never taste fish better.

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