Sea Urchin and Whitefish SashimiTotal Time: 5 mins
Makes 2 servings
A refreshing composition of uni and whitefish seasoned with sea salt and lemon infused olive oil. Shiso leaves add a nice herbal note to the creamy texture of the uni and the leanness of the whitefish.
Whitefish (Snapper, Fluke, etc…)
Lemon Infused Olive Oil
Katz Organic Olive oil
Tiny Shiso Leaf
Maldon Sea Salt
Allergy Alert: Garlic and Dairy.
Slice 5 pieces of whitefish sashimi. Plate 2 pieces of the whitefish then one piece of Uni, then one piece of whitefish, then one piece of uni and then the remaining two pieces of whitefish. Using squeeze bottle, generously top sashimi with the lemon infused olive oil. Squeeze finger lime onto each piece and season with sea salt. Finish with shiso leaves.
Garlic Oil Seared Imperial WagyuTotal Time: 15 min
Makes 4 servings
Our Imperial Wagyu also know as Kobe beef when produced in Kobe Japan is accented with ginger, crispy garlic, sun dried tomato and green onion. The beef and its accompaniments are seared with smoking hot garlic oil and finished with a sudachi soy.
Imperial Wagyu Beef (Strip Loin)
Sun Dried Tomato
Negi (Green Onion)
Allergy Alert: Garlic, and Wheat (soy).
Heat oil. Slice Wagyu thinly and place neatly on a plate. Garnish sundried tomatoes evenly onto each slice of beef. Do the same with garlic and ginger. When oil smokes, turn off heat and sear beef till seared medium rare by pouring it over the beef and garnishes. Pour off excess oil. Season with sudachi soy and garnish with green onion.