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1 (750 mL) bottle sake, preferably Junmai Daiginjo
1 tablespoon plus 1 teaspoon mirin
1 1/2 teaspoons yuzu kosho
1 1/4 cups (2 1/2 sticks) unsalted butter
Coarse salt
Zest of 2 yuzu or limes
Yuzu juice
2 tablespoons extra-virgin olive oil, plus more for baking sheet
4 (5-ounce) pieces skinless wild striped bass
Maldon sea salt
Freshly ground espelette pepper
4 sprigs fresh thyme
2 cloves garlic, peeled
2 bunches spinach, preferably Bloomsdale spinach
Freshly grated yuzu zest, optional
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