The shop was proposing a delicious hamachi (yellowtail) filet ready for sashimi. Ideal for a classic Japanese meal.
They use the thick part of filet to make sushi and the nice sashimi display, the thin bit is just as good but not so nice on pro display. So it’s sold cheaper.
Not a big work. I just had to slice and put on the plate. In Winter, this fish is getting fatter and more melty in the mouth. It was really delicious.
Kabocha no nitsuke.
Fresh shiitake mushrooms, passed in the same nitsuke sauce.
A miso soup, rich in tofu, with wakame seaweed and onion.