Exceptional quality: exhibit 1. Shirako and ankimo are two standards to expect at any high end Japanese restaurant in the winter. The cost of these products, even for average quality, is incredibly high and their rarity is even greater outside of Japan, since nearly all of the product generally comes from Japanese waters. The shirako served on this evening had a subtle pink color, which Amamoto-san explained was an indicator of its freshness. Shirako can often hit heavy, but the flavor in this case was light and refreshing. Similarly, ankimo is often steamed with sake or marinated to add further richness and moisture in most preparations. In this case, however, Amamoto-san noted that the quality was so high that he had only cured it in salt for a short period of time after being lightly steamed.