The dressing was nice and tangy but didn't overpower the fresh slices of fish. We got 2 slices each of scallop, salmon and swordfish. The swordfish looked like pork fat, but had the most amazing texture, a bit like what I'd imagine raw pork fat to be! :P
The scallops were the best, smooth, very tender and very tasty.
As much as I loved the crunch of the deep fried shreded daikom I thought the salad could have had more raw daikon to balance it.
Peter, Kenny, Julia and Alpha went for dinner at Horoki, followed by drinks at The Press Club.