Nigiri Flashcards
Know the intricate details of the Nigiri we serve
Zuke Maso no Sake
Soy marinated, seared, with a Karashi garnish.
Soy Marinated king salmon (NZ)
Blanched, marinate in soy, then seared. Karashi Garnish
GF
Hotate:
Scallops from Massachusetts, with yuzu kosho and irizake
live scallops from Massachusetts.
-Garnished with yuzu kosho, irizake
Kinmedai/Splendid Alfinsino
Golden eyed snapper, seared with sea salt and lemon juice
skin on, line caught in JP. Seared, garnished with Welsh sea salt and lemon juice
Sawara
Lean Mackerel, garnished with Karashi and Tosa
Hiramasa/Buri
Golden striped yellowtail/wild mature yellowtail
Aged two weeks and garnished with tosa shoyu
Akami
Lean bluefin Tuna, with Tosa and fresh wasabi
Chu-toro
Medium fatty tuna with Karashi
O-toro
Fattiest Tuna with karashi
Ikura
Soy Marinated Salmon Roe with Nikiri and Wasabi
Ensui Uni
Saltwater stored sea urchin
Purple sea urchin from Santa Barbera. Long spined, larger and less concentrated flavor.
- Green sea urchin from Hokkaido. Short spine, firmer with concentrated flavor from cold waters
- garnish: nikiri
Anago
Conger Sea Eel from Nagazaki Japan
More delicate than unagi
garnished with sweet eel sauce
Tamago
Egg cake. Shrimp, Mountain yam, egg, sugar.
Aori Ika
big fin reef squid ,with shiso lead, umeboshi and irizake
Kyushu Japan
Tender texture
Garnished with shiso leaf, umeboshi, irizake
Madai
Sea Bream garnished with Yuzu and Tosa
Aji
Horse Mackerel
with wasab and nikiri
Kyushi. age fish to develop fat content and umami. Less texture because enzymes start to break down.
