Help identifying spices/toppings

4 comments

1. Can you link the menu too? Some of these are easy but some might be specific to their menu

2. this feels like corporate espionage 😂

3. Well I can tell you a lot of times the ingredients are commonly used in nigiri. If it’s green and gave you some saltiness and heat then it’s yuzu kosho which is a fermented chili paste. It also comes in a red paste. If it’s powdery and yellow it’s most likely dehydrated/cured egg yolk, a red/orange spice blend will be togarashi, and so and so on. The chefs are really getting creative with their nigiris. At the place I worked at before we would sear a piece of foie gras atop scallops or eel to give you that richness.

4. i see old rusty knife, old miso soup bowl, hasegawa cutting board?, minced garlic and wasabi behind knife
   i gues salt and sweet soyasause in iron tin

   i guess more spicy oil with spoon, 1 lemon part, nori , sesame

   black garlic, ginger, sniff powder, more sniff powder

   fish roe dried like mentai or soemthing, schichimi, dachi, minched japanese shrooms

   ginger

   dunno how much i guessed right but you can always ask the chef next time