This is our interpretation of a valley classic, seared albacore with crispy onions and ponzu. Made famous by Katsuya in the early nineties. So what we do, is we take the Canadian Albacore, rub it down with roasted garlic and sea salt, wrap it in nori that has been soaked in unfiltered sake and then roast it over almond wood. Chill it, slice it, and serve it with a good amount of home made ponzu, fresh wasabi, and crispy onions.