Podcast
Questions and Answers
What does 'zensai' mean in the context of the omakase course?
What does 'zensai' mean in the context of the omakase course?
Which of the following fish is NOT included in the 1st nigiri course?
Which of the following fish is NOT included in the 1st nigiri course?
Which ingredient is found in the premium course?
Which ingredient is found in the premium course?
How is the fish served in the 3rd nigiri course described?
How is the fish served in the 3rd nigiri course described?
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What does the madai consommé serve as in the omakase course?
What does the madai consommé serve as in the omakase course?
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Which dish is included in the small plates course?
Which dish is included in the small plates course?
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What is the recommended eating order for the 1st nigiri course?
What is the recommended eating order for the 1st nigiri course?
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What unique feature does the chutoro quail egg toast have?
What unique feature does the chutoro quail egg toast have?
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Which type of tuna is referred to as 'otoro'?
Which type of tuna is referred to as 'otoro'?
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What garnish is mentioned as topping the A5 wagyu in the premium course?
What garnish is mentioned as topping the A5 wagyu in the premium course?
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Study Notes
Omakase Course Overview
- Omakase means "I'll leave it up to you," allowing chefs to showcase their creativity through a multi-course meal.
Zensai (Starter)
- Zensai translates to "starter" in Japanese, beginning the dining experience with lightly seasoned sashimi.
1st Nigiri Course
- Features a selection of white fish:
- Madai (sea bream) on the left
- Buri (adult yellowtail) in the middle
- Hirame (flounder) on the right
- Recommended to eat from left to right for optimal flavor experience.
2nd Nigiri Course
- Consists of three cuts of bluefin tuna:
- Akami: lean part of bluefin tuna on the left
- Chutoro: medium fatty part in the middle
- Otoro: fatty belly of the bluefin on the right.
3rd Nigiri Course
- This course features lightly seared items:
- Kinmedai (golden eye snapper) on the left
- Sake aburri (seared salmon) in the middle
- Hotate aburri (seared scallop) on the right.
Premium Course
- Offers luxurious ingredients:
- Uni (sea urchin from Hokkaido) with rainbow trout roe and yuzu zest on the left
- Harami (belly cut), specifically sake toro (salmon belly) in the middle
- A5 wagyu beef topped with shaved cured egg yolk, truffle pâté, and ginger on the right.
Madai Consommé
- A complimentary concentrated madai bone broth serves as a palate cleanser during the omakase experience.
Small Plates Course
- Comprises several items:
- Kanpachi tartar: young yellowtail with blood orange miso vinaigrette.
- Ceviche: assorted white fish with ceviche sauce and avocado cream.
- Premium king salmon ceviche served with blood oranges.
- Chutoro quail egg toast: lightly buttered toast, medium fatty tuna, truffle aïoli, quail egg, and pecorino cheese.
- Lobster meshi: lobster on sushi rice with nikiri (sweet soy sauce) and seasonings.
Matcha Sundae (Dessert)
- Features a scoop of Japanese green tea ice cream accompanied by fried banana, pound cake, strawberries, powdered sugar, and shaved chocolate.
Celebration Sushi
- Special sushi option for birthdays and anniversaries, includes Angawa (flounder fin).
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Description
Explore the intricate world of Omakase dining, where chefs craft multi-course meals highlighting their creativity. From delicate Zensai starters to premium nigiri selections, learn about the various components of this traditional Japanese dining experience. Each course offers unique flavors and preparation techniques that enhance your culinary journey.
