Combinado do Chef
Assorted selection of sushi and sashimi, chosen by the chef.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Sushi's origins can be traced back to Southeast Asia, where fish was preserved in fermented rice. This method gradually spread to Japan, evolving from a preservation technique into a culinary art form. Sashimi, the predecessor to sushi, also has ancient roots, originating as a way to serve fresh seafood.
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In Japanese culture, sushi and sashimi represent artistry, precision, and respect for ingredients. The chef's selection, 'Combinado do Chef', showcases trust in the chef's expertise and understanding of seasonal flavors.
Omakase
The concept of 'omakase' (meaning 'I'll leave it to you') is central to the 'Combinado do Chef'. It signifies a level of trust and respect between the diner and the chef, allowing the chef to showcase their skills and creativity using the freshest, highest-quality ingredients available.
Presentation
The visual presentation of sushi and sashimi is as important as the taste. The arrangement of the pieces, the colors, and the garnishes are carefully considered to create an aesthetically pleasing and harmonious experience.
Seasonality
Japanese cuisine emphasizes seasonality. The 'Combinado do Chef' will reflect the fish and other ingredients that are at their peak flavor during a particular time of year. This highlights the freshness and quality of the meal.
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The 'Combinado do Chef' offers a symphony of flavors, from the delicate umami of raw fish to the tangy rice vinegar in sushi rice and the spicy kick of wasabi. Each piece is designed to highlight the natural taste of the ingredients.
The flavor profile is complex, encompassing the fresh, clean taste of raw fish (such as tuna, salmon, yellowtail, and snapper), the subtle sweetness and acidity of seasoned sushi rice, the briny flavor of seaweed (nori), and the pungent heat of wasabi. Pickled ginger (gari) provides a palate cleanser between bites. Soy sauce adds saltiness and umami depth.
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Eating Order
Generally, it's recommended to start with the lighter-flavored fish (like white fish) before moving on to the richer, oilier fish (like salmon or tuna). This allows you to appreciate the subtle nuances of each piece.
Wasabi Usage
Use wasabi sparingly, as it can overpower the delicate flavors of the fish. It's best to apply a small amount directly to the fish, not mixed into the soy sauce.
Soy Sauce Application
Dip the fish side of the sushi or sashimi into the soy sauce, rather than the rice. Soaking the rice in soy sauce can make it too salty and detract from the overall flavor.
Enjoying Gari
Eat pickled ginger (gari) between pieces to cleanse your palate and prepare your taste buds for the next flavor.
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