For a good friend went all in on some sushi tonight.
Tried to recreate some of our favorites from a couple restaurants in town.
Tried a lot of new techniques to create sauces, glazes, and toppings.
Everything went great and got to play with my new Takayuki Yanagiba 270mm.
1.Kinoko Uzukiri w/ crispy shallots white ponzu and olive oil. (UCHI)
2.Hamachili, served on mandarin orange supreme, candied quinoa and pea sprouts, ponzu. (UCHI)
3. Hamachi w/ Serrano peppers, garlic paste, ponzu (TEMAKI DEN)
4.Otoro, doesn’t need much wasabi and soy, if desired. (GOD FISH)
5.salmon nigiri with lemon salt (ICHI APPROACH)
6. Salmon oshizushi, soy aioli, Serrano, aburi (torched) (TEMAKI DEN)
7.pork belly with Fish Caramel and candied quinoa. (UCHI)
8. Gyutoro 72 hour sous vide short rib, with lemon miso glaze. (UCHI)
9. OToro Ikura Gunkan ( scrap toro surprise)
10. Strawberry Mochi, with compressed strawberries and homemade whipped cream. (Store bought mochi)
2 comments
Looks good, only thing is as a sushi chef myself my heart breaks for the way those pieces of nigiri look. But I understand if you guys are making this at home.
Great work, it always amazes me that Denver has some of the best sushi and it’s in a landlocked state!