Omakase 20
Sushi master Gregor Jagodnik
Sea bass 1
Sea bass 2
The second sea bass nigiri is aburi, strongly and very briefly burnt, scorched by live fire over the top.
Dentex 3
Nigiri tai – raw dentex.
Dentex 4
Aburi, when the fish is quickly burnt on top, is a comparison of how heat treatment changes the taste.
Sea bass 5
Gunkan, a roll of nori algae stuffed with raw sea bass, Japanese mayonnaise, spring onions, wasabi and hot sriracha sauce.
Greater amberjack 6
Nigiri greater amberjack hamachi
Greater amberjack 7
Hamachi aburi, burnt.
Salmon 8
Nigiri sake, sushi with raw salmon, however, must be of top quality, preferably wild and Norwegian!
Salmon 9
Then the belly, toro, part of the Norwegian wild salmon, which the chef burns quickly, aburi, so that his fat just chirps.
Salmon 10
Gunkan roll
Tuna 11
The fifth type of fish is maguro, bluefin tuna or tuna.
Tuna 12
The lower part of the tuna, which has more fat, is toro. This part is also divided into more and less fatty. The second tuna nigiri is therefore chutoro.
Tuna 13
Gunkan with cucumber, a little spicy, burning.
Tuna 14
Otoro is the piece of belly that is full of fat.
Shrimp 15
Nigiri ebi, with steamed shrimp.
Tuna 16
All three pieces of tuna, akami, chutoro and otoro, in algae cornet with avocado, cucumber and sesame.
Mackerel 17
Nigiri saba – mackerel, a little fresh ginger and a ring of young onion.
Mackerel 18
Saba aburi, burnt mackerel.
Eel 19
Smoked, marinated and baked, cooled like nigiri unagi coated with a thick sauce (sake, mirin, soy sauce, reduced sugar, roasted sesame).
Egg 20
Amago is a Japanese egg omelette, this time as a dessert.
