Lunch opened with hotaru-ika (firefly squid). Fujimoto kept this dish simple, serving the half dozen squid with a sweet miso paste that tasted slightly of citrus. With the sashimi plate, Fujimoto brought the flavors down; the only addition to cuts of hirame (flounder), hotate (scallops) and toro (the fatty part of tuna) were some seaweed and a twig of hanasansho (pepper flowers) for color and aroma. The toro and the hotate both had a creamy, melt-in-the-mouth texture to them.
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