Pan sauteed amadai in a yuzu citrus broth with lily bulb and shiso flowers. ($27)
Notes: Amadai is a Japanese fish that is also known as tile fish. Robuchon pan fries the the fish with the scales left on so that the scales cry to a snappy papery crisp. The very delicate cut of fish sits in a very light and clean-tasting broth with slivers of lily bulb. The top of the fish is finished with a tangle of shredded phyllo, chive and a sprig of fresh fragrant shiso buds.
Both my companion dog-eared this as a highlight of the meal. The crisp scales against the delicate fish and calming broth was such a great contrast of textures and flavors.
Read the full review of this meal on my blog.