+1 for Shirako at a sushi restaurant in Kanazawa. The (English) explanation was fine, it was the taking out of an entire hardback book size container of it in the explanation that threw me.
Firefly squid in Toyama

Occasionally the method of preparation in a show kitchen can be a little memorable. One upscale tempura place served a small fish which kept live under the counter, skewered, and tempura fried without killing it before it hit the oil. Then it is served by the chef right in front of you. Those who don't like to see the "farm to table" process, try to act normal.