Salmon Chunks Marinated in Umeboshi Shiso 60-65g by Nobu Sakaguchi (15 years at a Michelin starred)

There is a quiet brilliance to Japanese umeboshi ‐ that intensely sour, deeply savoury pickled plum that has anchored Japanese cooking for centuries. Here, chef Nobu Sakaguchi pairs it with the silky, naturally fatty richness of premium Atlantic salmon ‐ sourced from the pristine cold waters of the Faroe Islands, Scotland, or Norway ‐ to create something at once bold and extraordinarily elegant. Generous chunks of salmon are gently marinated in a refined tare of soy sauce, mirin, sake, and katsuobushi dashi ‐ a layered, umami-forward base that penetrates the fish slowly and evenly. Torn shiso leaves woven throughout add a clean, aromatic lift: herbal, faintly anise-like, and unmistakably Japanese. The umeboshi then cuts through with its bright acidity, balancing the salmon's richness with a precision that only a Michelin-starred hand could achieve.The sweetness here is raw and Japanese ‐ gentle, considered, and never cloying. Serve over warm rice as a vibrant donburi, alongside cold soba noodles, or as a refreshing starter on its own. A stunning introduction to Japan's most beloved flavour pairings, ready in moments. In rare cases, there may contain bones.