Conyac で依頼された翻訳結果を公開

I ate much, but the most impressive thing was a tilefish. I've heard that we can eat the fish scale because that is thin, the its texture was crisp rather than hard. I asked a stuff how to cook it, they put oil heated with low tempature into aspect of fish scale in a careful manner. It seemed to be rather the art the merely cuisine.

Both the servis and atmosphere in the restaurant was close to the top, if I were to use something to improve, I would say about freshness of the fish. The grilled food was no problem, but I smelled fishy a little bit from sea urchin and carpaccio. I guess it spent between one day and two days from catch landing before serving them.