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“It goes without saying that even those of us who are going to hell will get eternal life—if that territory really exists outside religious books and the minds of believers, that is. Having said that, given the choice, instead of being grilled until hell freezes over, the average sane human being would, needless to say, rather spend forever idling in an extremely fertile garden, next to a lamb or a chicken or a parrot, which they do not secretly want to eat, and a lion or a tiger or a crocodile, which does not secretly want to eat them.”
― Mokokoma Mokhonoana, The Use and Misuse of Children

“ The fish is grilled to delicate, flaky perfection...
The cabbage puree is an unusual choice...
... but its smooth texture and mild, sweet flavor compliment the seer fish beautifully.
In combination, the seer fish- in season in the spring- and the spring cabbage each magnify the deliciousness of the other.
It's a dish as gorgeous as a fresh spring day! ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“This is the skin and fat of the salmon's stomach!"
"The skin is crisp, and when you bite on it the sweet fat comes seeping out..."
"A long time ago, there was a lord of a large clan in the Hokuriku area who just loved to eat salmon.
That lord especially liked to eat salmon skin, but salmon skin is very thin. Even if you had all the skin of a salmon, it still didn't satisfy him.
So one day he said, if there was a salmon with a skin that was one foot thick, he'd be willing to exchange it with ten square miles of land...
That is how good the skin of a salmon is. And the meat of a salmon with a lot of fat in it is exceptionally good too. This dish has grilled just those two best parts of it.
First, you cut off the dark meat from the belly meat. Then you sprinkle salt onto the skin and the meat and refrigerate for two to three hours. After that, you grill it over charcoal.
Being careful not to tear the skin, you roll the skin around the belly meat and pin it with a toothpick; this one is the salted one.
On the other hand, this one hasn't been salted; instead, it's been marinated in soy sauce and sake overnight."
"Hmm... he used the best part of a salmon and grilled it with salt or with teriyaki sauce."
"You can't really call this a proper dish at first glance, but its flavor is definitely supreme!”
― Tetsu Kariya, Fish, Sushi and Sashimi

“Kabayaki-style means brushed with sauce, skewered on sticks, and then grilled over charcoal.”
― Tetsu Kariya, Vegetables