Sashimi Shibuya
5 lâminas de atum e 5 lâminas de salmão, delicadamente acompanhadas por ovas massago, finalizadas com um toque cítrico de molho yuzu e um crocante crispy de harumaki.
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.
Mity Sushi
Sashimi, the practice of eating thinly sliced raw fish, has its roots in Japan's ancient past. Preserving fish techniques like salting and pickling led to the appreciation of raw fish. Shibuya, a modern district in Tokyo, is known for its trendy and innovative food scene, indicating a modern interpretation of traditional sashimi.
Sashimi is a cornerstone of Japanese cuisine, representing freshness, quality, and the chef's skill in preparation. It is often served during special occasions and reflects a deep respect for seafood.
Freshness and Quality
The quality of sashimi is paramount. Only the freshest, highest-grade fish is used, reflecting the importance of sourcing and handling.
Knife Skills
The chef's skill in slicing the fish is crucial for both presentation and texture. Precise cuts enhance the flavor and mouthfeel of the sashimi.
Presentation
Sashimi is often artfully arranged to appeal to the eye, reflecting the Japanese emphasis on aesthetics in food presentation.
Seasonality
Like many Japanese dishes, Sashimi takes into consideration seasonality, only consuming food at its freshest and best.
Sashimi Shibuya balances the rich, oily flavors of tuna and salmon with the salty pop of massago roe, a bright citrus note from yuzu, and a contrasting crispy texture.
The dish features the umami-rich and buttery flavor of tuna, complemented by the milder, fattier taste of salmon. Massago provides a salty, slightly briny burst. Yuzu sauce adds a fragrant, tangy citrus element that cuts through the richness of the fish. Harumaki (spring roll) crisps offer a textural contrast, adding a savory crunch that complements the smoothness of the sashimi.
Eating Order
Generally, it's recommended to start with the milder fish (salmon) before moving on to the richer, more flavorful tuna to fully appreciate the nuances of each.
Wasabi Use
Use wasabi sparingly to enhance the flavor, not overpower it. A small amount placed directly on the fish is sufficient.
Soy Sauce
Dip the fish lightly into soy sauce, avoiding soaking it, to prevent masking the delicate flavors.
Freshness of ingredients
Pay attention to the color and smell of the fish. It must be firm and lack any fishy odor.
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