SharePhotos by Darryl Dyck Chef Keith Allison sears a piece of sablefish with a Searzall torch for the Saikyo Yaki dish at Kozakura. DARRYL DYCK/FOR THE GLOBE AND MAIL Chef Keith Allison sears a piece of sablefish with a Searzall torch for the Saikyo Yaki dish at Kozakura. DARRYL DYCK/FOR THE GLOBE AND MAIL Ume Chazuke finished with a dashi broth. DARRYL DYCK/FOR THE GLOBE AND MAIL Crab salad. DARRYL DYCK/FOR THE GLOBE AND MAIL Sanshou Steak. DARRYL DYCK/FOR THE GLOBE AND MAIL