Judges liked this dish very much. This dish, number five, of Indian theme, uses curry powder to flavor the deep fried fish. Outside is crispy, and the inside is nicely soft and hot. It is strangely void of greasiness. The sixth dish is Japanese theme, or rice dish.
Hamo fish is steamed with rice in the clay pot.
I think it was a usual Morimoto trying to invent a brand new flavor off the theme ingredient. But this traditionalist chef with traditional ingredient at traditional summer festival was a bit too much for the tetsujin from New York. Indeed, Tanigawa-san's dishes looked impressive. I don't think Morimoto serves any of those at Nobu. This is the KS battle is all about as of late.