The miso black cod arrives with calabaza purée, dashi mushrooms, seared baby bok choy, sesame, and scallion. The sweetness of the miso glaze plays against the earthy mushrooms and squash, giving the fish a layered, savory-sweet profile. Because black cod is naturally rich, this preparation leans into silkiness while adding enough vegetable structure to keep the plate balanced. The result is a more formal seafood entrée with strong Japanese influences.