This was the finale sushi from a 24-course omakase I had recently. It was toro nigiri prepared with a lot of steps:
• Chef lightly scored one side of the fish, shaped it into a nigiri, and brushed it with soy sauce
• Torched it until the oils started to come out
• Topped with wasabi, yuzu, saffron, and purple shiso flower spikes
• Smoked with apple wood chips for about a minute
• Wrapped in seaweed
Taste: Even with the seaweed and rice underneath, my fingers were still a bit oily. But the light smokiness, citrus, and fresh garnish balanced it out so it didn’t feel greasy. Rich flavor, natural sweetness from the rice and soy sauce, and a clean finish. As cliche as it sounds, each ingredient has its own place in each bite. It was so complicated it kinda blew my mind.
I don’t usually pay much attention to the chef’s process, but watching this come together felt like a mini performance. The result was excellent and definitely stood out among the 24 courses.
I’ll post about the rest of the meal separately, but this one deserved its own post and I just couldn’t wait to share this with you guys.
by Justair_