Premium Sashimi (Mukōzuke)
Ultra-fresh slices of highest-grade otoro, uni and hirame, served with minimal garnishes, soy and wasabi. A luxurious early kaiseki course.
9 ingredients
7 steps
Ingredients
- 180g otoro (fatty bluefin tuna belly), sashimi grade
- 240g fresh uni (sea urchin)
- 380g hirame (Japanese flounder), sashimi grade
- 430g ikura (salmon roe)
- 5Fresh wasabi root, finely grated
- 6Premium tamari soy sauce
- 7Shiso leaves for garnish
- 8Thinly sliced daikon (tsuma) for bed
- 9Lemon wedge
Instructions
- 1Ensure all fish is sashimi grade — blast-chilled and odourless.
- 2Using a sharp yanagiba knife, slice otoro against the grain into 4mm slices with a single drawing motion.
- 3Slice hirame into thin paper-like usuzukuri slices on a bias for translucency.
- 4Carefully spoon uni onto a shiso leaf cup.
- 5Create a bed of daikon tsuma on a chilled ceramic or slate plate.
- 6Fan out otoro on one side, arrange hirame as overlapping petals on another.
- 7Place shiso-cupped uni at centre, add ikura as garnish. Grate fresh wasabi tableside and serve with tamari.