刺身・お造り(Sliced Raw fish)

刺身

A distinctive characteristic of Japanese cuisine is to enliven dishes with ingredients that are as fresh as possible. “Sashimi” is typical of such dishes.

“Sashimi” is raw fish, cut in appropriate sizes, which are dipped in soy sauce and eaten. For this dish, how to select and cook high-quality ingredients determines the proficiency of the cook's skill.

Enjoy the most delicious fresh fish and seafood in season in the freshest way - use the indicated techniques pointers to make wonderful “Sashimi”.

鯉の洗い（こいのあらい）

- Slices of carp washed in cold water-

寒鰤（かんぶり）

- Season Yellowtails -

They are delicious with soy-sauce and grated wasabi.

鮪（まぐろ）

- Yellowtails -

山葵（わさび）

- Japanese horse radish -

鰹（かつお）たたき　- Bonito Tataki -

“Tataki”

By quickly toasting the surface of the bonito, the meat will retain its flaver.

Put a lot of condiments on the bonito when you eat it.

〆サバ（しめさば）

- Marinated mackerel -

鮎の背越し（あゆのせごし）

- Slices of sweetfish-

鯛姿造り（たいすがたつくり）

- Whole red sea bream served as sashimi -

生牡蠣（なまかき）

- Fresh Oyster -