Ikuradon (a bowl of rice topped with salmon roe).
I bought sujiko (a whole salmon roe sac), scooped out the roe and let it steep in soy sauce and mirin for a few days to make shoyu-zuke ikura. When it was ready, I spooned it on top of hot rice and garnished with thinly sliced shiso (perilla).
More info here: Blue Lotus
Ippei & Janine Naoi