Sakuramasu (Cherry Trout)

Sakuramasu or Cherry Trout got it's name off the fact that it is available only in spring and the flesh has a pink cherry blossomy color.

It has a dangerous grain size parasite that would stay live even after ingesting and therefore has to be handled with care. Sakuramasu is commonly served broiled or grilled. But because chef intends to serve it raw, the sakuramasu was filleted, cured then chucked into the freezer to kill off any parasite.  The flesh is very soft and fragile and considering the price of it, you would want to be gentle when filleting.

Sakuramasu + Wild Asparagus + Ikura + Potato Mousseline + Ponzu Ume Dressing