Tippi wrote:

On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?

I think I had that once at Hatsuhana in Chicago. The eggs were completely
full, not deflated and covered in sticky goop. When I went to pick up the
gunkan, one dropped out and bounced. Best ikura I've ever had.

--
Dan