Because it makes you feel close to the sea and the people that produce this unique fish. Lemon and yuzu work together perfectly well. I had it with a baby cos salad (with pancetta and white anchovies). It was cooked by the chef in front of me when I was sitting at the kitchen benchtop making the experience even more memorable. Cooked or cured salmon is a classic in New Zealand but the team at Onemata bring a very interesting twist making this dish even more subtle and fragrant.