O-toro
Very fatty belly of Tuna.
Amaebi (Baby) Nigiri
Amaebi is has a sweet note to its finish
Seared Salmon Nigiri
Salmon seared, topped with green onion, yuzu, and salts
Hokkaido Uni
Always Uni, together with fresh wasabi to enhance its sweetness
Peppered Salmon Nigiri
Salmon Lightly peppered and seared, topped with yuzu and wasabi
O-toro Nigiri
Seared, salted, with a hint of Yuzu
Kanpachi Chu-Toro Nigiri
Amberjack, very similar to Hamachi (Yellowtail). Almost a cross between Hamachi and Aji (Spanish Mackerel)
Kanpachi Nigiri
Amberjack
Ankimo with braised Daikon and Ponzu
Ankimo (Monkfish Liver) is super rich in iron, but has a soft and smooth texture when made correctly.
Onsen Egg + Uni + Ikura in Lobster Dashi
Onsen egg is a soft boiled egg with the yolk semi cooked and together with other types of eggs creates a silky rich marriage.
Seared O-Toro Sashimi
O-toro lightly seared to draw out the fats, topped with sriracha salt
Rolling out of control
Playing around with Ankimo (Monkfish Liver) O-toro, and Uni
Prep Station
Inside my wooden boxes are my fish, ready to be served at the table
Fresh Wasabi
More earthy and less spicy, fresh wasabi will make a drastic difference in bringing out the full flavor of the fish.