Nishimura

Ingredients

• 120g yellow tail
• 140g snapper fillet
• 100g salmon fillet
• 40g tuna akami
• 50g surf clam
• 2pcs oba leaf
• 20g wasabi
• 50g white turnip
• 10g red radish
• 15g lemon

Method               

1. Slice the yellow tail, snapper, salmon and tuna to about 5mm thick, per slice.
2. Clean surf clam well. Nicely arrange them on the plate with crushed ice.
3. Garnish with oba leaf.

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