Salmon Sashimi - new style vs fusion style

Cafe de Tan by Hunny
Apr 4, 2019
1 min read

Inspired by Nobu restaurant by Mr Nobu Matsuhisa, the history has it, that he tried to serve a beautiful plate of fluke sashimi to a guest at Matsuhisa in the early days but she refused it saying she couldn't eat raw fish. He then took the dish back to the kitchen, drizzled with some hot oil and brought back, and she finished the plate clean. The new style shashimi was born then.

Seasoned with garlic, ginger and Yuzu soy sauce, then dressed up with toasted sesame seeds and chives, final touch was to drizzle with hot aromatic oil, from half half sesame oil and extra virgin olive oil. Walah, what a great dish.

I've also add a twist to it on my second attempt, to make it a bit more Thai, by adding chili sauce (Thai style seafood dipping sauce) and dressed with thin sliced garlic then drizzle with shallots infused oil. Another dish was also born, Cafe de Tan style.