Umami on a Plank

This from our friends at Wikipedia:
Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami (旨味^?) is a loanword from Japanese meaning "flavor" or "taste" (noun).^[1] In English, however, "brothy", "meaty", or "savory" have been proposed as alternative translations.^[2][3] In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.
If you want to have your specialized receptor cells excited, swing by Ebisu and order the cedarwood planked salmon with miso sauce. It's listed as a small plate on the whiteboard behind the sushi bar. And while it may take awhile for the kitchen to fill your order, when it arrives, you can revel in its beauty: pink roasted salmon on blackened cedar wood, the top crispy and melting with miso. Sweet, salty, rich and smoky...your tastebuds will rejoice.