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Wilfred Bayudan

A long, rectangular tray holds three servings of Japanese cuisine dishes. On the left is a portion of grilled miso-glazed butterfish, blackened and char-grilled, served with a wedge of lemon. In the middle is a large, golden-brown fried pork cutlet known as tonkatsu, accompanied by a lemon wedge and a garnish of green parsley or similar herb. On the right is a filet of salmon, coated in a seasoning blend called furikake, along with a lemon wedge for garnish. The dishes are presented on a wooden tray or table surface, with small side bowls containing what appears to be steamed white rice and a dark sauce or condiment. A glass of water or beverage is also visible on the table.

Misoyaki Butterfish x Tonkatsu x Furikake Salmon.

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