Sashimi Assortment, Three Kinds

We put effort into this dish to create a sense of surprise. We prepare the fish and shellfish that are delicious in that season, salad-style. Unlike ordinary sashimi, we season the ingredients beforehand or add an element in place of soy sauce, so guests can enjoy them just as they are. While the tempura is orthodox, we put in the effort to draw out the deliciousness of the other dishes.

The tuna is prepared zuke-style (soy-marinated), quickly dipped in 80°C water, and tossed with wasabi flowers that have been steeped in a marinade of equal parts nikiri sake and soy sauce.

The sea bream is cut into thin angled slices, tossed with grated spicy daikon, and plated together with butterbur sprouts that have been lightly seared to bring out their aroma. It is served with a square of soy sauce foam, whipped and set with gelatin.

The ark shell clam is combined with a jelly made by dissolving gelatin into an adjusted vinegar — tosazu diluted with dashi — and fresh green laver, then plated together with udo cut into rectangular sticks.

Tenmasa