Soy and Sake-Steamed Turbot Head (with liver and egg or milt) 440g+ by Nobu Sakaguchi (15 years at a Michelin starred)

Soy and Sake-Steamed Turbot Head dish is a traditional Japanese cuisine made from the fresh head of a turbot. The dish is prepared by steaming the turbot head with Japanese sake to extract the flavours of the liver, eggs, or milt. The dish uses thick and juicy parts of the fish, which are rich in nutrients such as DHA, EPA, vitamin B12, and zinc, making it a healthy food option. Our skilled chefs take great care and effort to prepare this exquisite dish, which has a refined taste and is packed with nutrients. We highly recommend you to try it.