Sashimi Galore: 鮑 (千葉)、竹炭塩、鮑のレバーソース Abalone from Chiba, bamboo charcoal salt, abalone liver sauce. The abalone was no doubt meaty and succulent with its size, and I love the use of the bamboo charcoal salt. The real star, the abalone liver sauce. So rich and so creamy and so intense in flavor. I told him that Yoshitake had a similar dish, and he smiled and said his sauce had butter and cream and he thought it was too heavy, and his "secret" recipe and flavor was much more Japanese. I tried to guess and asked if there was kombu in it, and he said no but it was because abalone eats seaweed and kelp so I tasted it. Ok, no more guessing, I simply went back to my indulgence. By the way, notice the little micro tomatoes here? I think this was the first time I see sushi shops using them by little_meg_siu