Salmon Teriyaki at Namu
I was a little worried about this dish. I have such fond memories of Namu’s stellar Teppan smoked sea bass with asparagus and spring onion and a ginger-soy sauce from a previous visit, I feared the salmon would fall far short in comparison. It did not. Although I was sharing, I snagged the deliciously crispy skin atop the seared Tasmanian salmon for myself and crunched happi ly on it. The Amar i l lo teriyaki sauce on the salmon and the dashi in the daikon purée lent this dish just the right salty notes to offset the daikon’s slight tartness.
Ann Marie McQueen