Sashimi Omakase
Chef's choice of assorted fresh sashimi. Highlights the quality of the fish with minimal adornment.
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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Sashimi's origins can be traced back to ancient Japan, where it was initially a way to serve fish fresh and demonstrate the chef's skill in carefully slicing and preparing the ingredients. The term 'sashimi' originally referred to the practice of sticking the tail and fin of the fish to the slices for identification. Over time, it evolved from a simple presentation of fish to a highly refined culinary art.
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Sashimi Omakase embodies the Japanese philosophy of honoring simplicity and appreciating the natural beauty and quality of ingredients. It reflects the respect for the ocean's bounty and the chef's dedication to mastering their craft.
Omakase Meaning
The term 'Omakase' translates to 'I'll leave it to you' or 'trust the chef.' It represents a high level of trust placed in the chef's expertise and judgment in selecting the best available seasonal fish.
Presentation & Aesthetics
The presentation of Sashimi Omakase is a crucial element, reflecting Japanese aesthetics. The arrangement of the fish, garnishes, and even the choice of dishware are carefully considered to create a visually appealing and harmonious experience.
Seasonal Significance
Sashimi Omakase often features seasonal fish, reflecting the Japanese appreciation for consuming ingredients at their peak flavor and freshness during specific times of the year.
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Sashimi Omakase offers a diverse range of subtle and delicate flavors, highlighting the natural taste of each type of fish. The emphasis is on freshness, texture, and the inherent umami.
The flavors in Sashimi Omakase vary depending on the fish selected by the chef. Common choices include: Tuna (Maguro) with its rich, almost buttery flavor; Salmon (Sake) known for its fatty and mild sweetness; Yellowtail (Hamachi or Buri) offering a slightly firmer texture and a clean, almost citrusy taste; Sea Bream (Tai) prized for its delicate, slightly sweet flavor and firm texture; Scallop (Hotate) with a sweet and tender profile. Soy sauce and wasabi are typically served as accompaniments to enhance and balance the flavors, but the fish should be the star.
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Start with Lighter Flavors
It's generally recommended to begin with the lighter-flavored fish and gradually move towards the richer and bolder ones. This allows you to fully appreciate the nuances of each type.
Minimal Soy Sauce
Dip the fish lightly in soy sauce. Over-soaking can mask the delicate flavor of the fish. The goal is to enhance, not overwhelm.
Wasabi Usage
Use wasabi sparingly. A small amount can complement the fish, but too much can overpower the flavor. Some chefs may place wasabi directly on the fish for optimal flavor pairing.
Freshness is Key
Sashimi relies entirely on the freshness of the fish. Opt for reputable establishments known for their high-quality seafood sourcing and preparation practices.
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