“Signature grilled fresh seabass, local green lipped mussels, flower clams, onsen eggs with a tomato seafood broth and sour dough bread.” Not sure I saw or detected the onsen egg anywhere in the stew but the use of toasted sourdough to mop up the stew was a good idea and there needed to be more of it. The only thing I couldn’t get past with this dish was the incredible amount of mussel feces that remained clamped within their shells. #turdsoftheocean