In the Boston area, my fav. sushi chef prepares a simple dish of great monkfish liver, simply presented w/ ponzu sauce and slivered daikon and shiso.
We had our annual lovely brunch at Sea Salt in Berkeley yesterday , but i was not interested in their preparation because I personally want the punch of considerable acid w/ my monkf. liver ('ankimono' in japanese i think.) While sea salt's presentation is handsome, i do not like uni, and their dish has very little acid (rice wine vinegar) so I didn't order it. So I'm sure lots of you out there love the sea salt dish, BUT is there another plate of this in the area that has my goal of punched up acid component, but not the ponzu i've already had?Much appreciate your feedback.