Visually, this dish speaks softly, but it combines quite a number of sensations: a buttery fish, sautéed for a crisp skin, and a broth of such depth you’ll never believe it was simmered for just five minutes. The mixture of enoki and shimeji mushrooms looks gorgeous and lends a meatiness, punctuated by an elusive woodsy smokiness, to the sansho-flecked broth.