Sherwin Faden
I enjoyed this dish prepared by the chef. Ernesto smokes the salmon starting with a fresh fish; he is vehemently opposed to anything frozen. It was served with a kind of sour cheese. What was immensely surprising was the little red Madagascar pepper that was in the dish. There were not many. But just one with the salmon creates a bursting sensation of flavors; not just of the pepper, but of everything. Ernesto told me that there is a fresh pepper he would love to import for the dish that has the same characteristics but is sweet; unfortunately, import regulations to Japan prevent this. The cheese flavor was very subtle. I had this with sparkling wine. The food pairing most certainly made sparkling wine better than it would ever have been had I drunk it without tasting this dish.
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