Sushi and Sashimi
IKO is known for its high-quality sushi and sashimi, using fresh fish. While specific items vary depending on availability, nigiri, maki, and sashimi are commonly offered.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The origins of sushi can be traced back to Southeast Asia, where fish was preserved in fermented rice. This practice made its way to Japan, evolving over centuries from a method of preservation to a culinary art form. Sashimi, the precursor to modern sushi, has a longer history, focused on the appreciation of fresh fish without the rice element. Edo-style sushi, with its focus on nigiri, became popular in the 19th century.
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Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, respect for ingredients, and a connection to the sea.
Omakase
The 'omakase' experience, where the chef selects the dishes, embodies trust and allows the chef to showcase their skills and the freshest seasonal ingredients.
Seasonality
The concept of 'shun' (旬), or eating food in its peak season, is central to Japanese cuisine. Sushi and sashimi utilize seasonal fish to ensure the best possible flavor and quality.
Presentation
The visual presentation of sushi and sashimi is just as important as the taste. Chefs meticulously arrange the pieces, considering color, texture, and balance to create a beautiful and harmonious dish.
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Sushi and sashimi offer a delicate balance of umami, saltiness, sweetness, and acidity, with the freshness of the fish being paramount.
The flavor profile of sushi depends heavily on the fish used. Fatty fish like tuna belly (otoro) are rich and buttery, while lean fish like snapper (tai) are mild and refreshing. Soy sauce adds saltiness and umami, wasabi provides a pungent kick, and pickled ginger cleanses the palate. The vinegared rice in sushi offers a subtle tang and sweetness, complementing the fish's flavors. Sashimi showcases the pure taste and texture of the fish, allowing its natural flavors to shine.
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Soy Sauce Etiquette
Avoid over-soaking the sushi in soy sauce, as it can overwhelm the delicate flavors of the fish. Dip only the fish side of nigiri into the soy sauce.
Wasabi Usage
Use wasabi sparingly. It's meant to enhance, not overpower, the flavor of the fish. Some sushi already has wasabi between the fish and rice.
Order of Consumption
It's generally recommended to start with lighter-flavored fish and progress to richer, fattier varieties. This allows you to appreciate the subtle nuances of each fish.
Freshness is Key
IKO is known for fresh ingredients, trust the freshness and enjoy the natural flavor.
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