This dish pairs moist, pan-seared halibut with a classic beurre blanc that is silky, tangy, and rich with butter and tarragon. Bright green asparagus adds freshness and texture, creating a refined plate that feels both luxurious and balanced.

This halibut is crisp-edged on the outside and tender, juicy, and flaky in the center. Nutty brown butter, sharp lemon, fragrant thyme, and briny capers create a simple pan sauce that makes the fish taste elegant with very little effort.

Delicate slices of hirame are served cool and glossy, with a clean, sweet flavor that pairs beautifully with citrusy ponzu. A small mound of peppery momiji oroshi, fresh spring onion, sesame, and fragrant yuzu add lift, heat, and aroma without overwhelming the fish.