“ Kusunoki left both ingredients as is, wrapping the salmon in the bacon and delicately heating both to elegant perfection.
Using the same concept behind the ramen staple seafood-pork broth, melding the umami of both fish and meat together created a powerfully savory flavor.
The olive oil bath he used to prevent even a drop of the fish's juices from escaping was also an excellent touch.
In the end, his dish was the picture of a salmon's savory deliciousness, perfectly recreated on the plate. ”