Today, Jeremy and I enjoyed omakase lunch with Isa at Ebisu. I urged Isa to hew freely from my normal sashimi requirements. He delivered several tasty, bright, and colorful plates, including this one. Clockwise from top: ikura and uni in a shiso bed, sprouts and daikon radish, scallop, crunchy and very fresh clam, umi masu (ocean trout) at 6 o’clock, ankimo (monkfish liver), and orange slices. A great collision of textures and flavors.