We have been fine-tuning a number of dishes, working through the kinks and trying to allow the flavors to pop on the palate. Sometimes, subtle speaks volumes. That thought became apparent in a dish featuring hamachi. We paired the just-warmed hamachi with its silky and buttery texture with a charred onion vinaigrette. The dish also contained some Japanese eel and a relish of cucumbers and tart cherries. These components played texture and acidity off one another, with the crunch and acidity coming from the fruits and vegetables and the proteins providing a lasting impression of decadence on the palate.
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