The surface of Awajishima cherry salmon with lattice-shaped slits is seared to concentrate the flavor. The slits make it easier for the Sakura Soy Sauce seasoning to penetrate the fish, and it looks like a flower has bloomed. The rich island free-range eggs complement the moderate fat of the cherry salmon and the savory flavor of the seared fish. Please enjoy it with a small bowl of Awaji beef and fresh onions from Awaji Island.
