Combinado Ebisu (Various sizes)
A selection of sushi and sashimi. The restaurant offers combos with different numbers of pieces to cater to different appetites.
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.
Ebisu Sushi - Tijucas
Sushi's origins trace back to Southeast Asia, where fish was preserved in fermented rice. This preservation technique eventually made its way to Japan, where it evolved into the various forms of sushi and sashimi we know today. The Ebisu combo is a modern adaptation, showcasing a variety of these traditional techniques and ingredients.
Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, precision, and respect for ingredients. The preparation and presentation are considered an art form, and the dishes are often enjoyed on special occasions or as a symbol of hospitality.
Omakase
Ordering 'omakase' (chef's choice) allows the sushi chef to showcase their skills and select the freshest, most seasonal ingredients for you. This is a common practice in Japan and appreciated by sushi connoisseurs.
Respect for the Chef
In Japan, it is considered respectful to eat sushi promptly after it is served, as the chef has carefully prepared it at the perfect temperature and texture. Avoid lingering or engaging in long conversations before eating.
Sushi Etiquette
Traditionally, sushi rice is eaten in one bite. Using chopsticks or your fingers (depending on the setting) is acceptable. Dip the fish side of nigiri into the soy sauce, not the rice, to avoid the rice absorbing too much sauce and becoming soggy.
The Combinado Ebisu offers a diverse range of flavors, from the delicate sweetness of fresh fish to the savory umami of soy sauce and the spicy kick of wasabi. The vinegared rice provides a slightly tangy base, complementing the richness of the seafood.
The flavor profile depends on the specific pieces included in the Combinado Ebisu. Expect the clean, fresh taste of raw fish (sashimi) such as tuna (maguro), salmon (sake), and yellowtail (hamachi). Sushi pieces might include nigiri (fish on rice), maki (rolled sushi), and temaki (hand rolls). Common flavor components include: Soy sauce (shoyu) for dipping, providing saltiness and umami; Wasabi, a pungent Japanese horseradish, adding spice; Pickled ginger (gari) to cleanse the palate between bites; Nori seaweed, imparting a slightly salty and oceanic taste in maki rolls; Sesame seeds, adding a nutty flavor and texture.
Start with Lighter Flavors
Begin with the lighter-flavored fish, such as white fish or salmon, before moving on to richer, more intensely flavored options like tuna or eel. This allows you to appreciate the subtle nuances of each piece.
Use Gari Sparingly
Pickled ginger (gari) is meant to cleanse your palate between different types of sushi and sashimi. Use it sparingly to avoid overpowering the flavors of the fish.
Freshness Matters
The quality of sushi and sashimi depends heavily on the freshness of the ingredients. Choose restaurants known for sourcing high-quality seafood.
Know Your Wasabi
Real wasabi has a smoother, sweeter flavor than the commonly used horseradish paste. Ask if the restaurant uses real wasabi and try it; it complements the fish beautifully.
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