We have been fine tuning a number of dishes, working through the kinks and trying to allow the flavors to pop on the palate. Sometimes, subtle speaks volumes. That thought became apparent in a dish featuring hamachi. We paired the just warmed hamachi with its silky and buttery texture with a charred onion vinaigrette. The dish also contained some Japanese eel and a relish of cucumbers and tart cherries. These components played texture and acidity off of one another, with the crunch and acidity coming from the the fruits and vegetables and the proteins providing a lasting impression of decadence on the palate.