I love the "chef's pick" approach to sushi as it seems you get whatever the chef has the most fun putting together.
I almost always do a "chef's pick" when it comes to sashimi and Nigeria and I've never been done wrong. There is something so awesome about the simplicity of rice and fish (with a bit of wasabi and a light dunk in soy sauce for me).
My wife called me out that it was only about 20 years ago when she made me eat a fish sandwich and now I'm chowing down on rice+raw fish only.
I know salmon, tuna, salmon belly, masago, unagi, yellowtail. Still wondering on the others. All delicious.
Here's what I was thinking (help me confirm or not):
- Top Left: Flounder (Hirame)
- Top Right: Salmon (Sake)
- Second Left: Shrimp (Ebi)
- Second Right: Tuna (Magoro)
- Third Left: Salmon Roe (Ikura)
- Third Right: Scallops (Hotate)
- Fourth Left: Roe (Tobiko?)
- Fourth Right: Salmon Belly
- Fifth Left: Eel (Unagi)
- Fifth Right: Tuna Belly (Chutoro?)
All of it tasty!
by NameIdeas