Our current Yakimono (grilled item) is a crispy-skinned branzino with shiitake mushroom, sunchoke and sudachi - a citrus we grow in our home garden. While not as well-known as yuzu, sudachi has a refreshing scent and mild acidity that goes particularly well with mushrooms. It's also lovely in drinks and lends a beautiful aroma through its dark green skin. 📸 @secretstan