I had the opportunity to try hayato’s newest takeout concept, a nabe set that comes with sashimi, tsumami and can feed two people.
If the orizume covered the grilled, fried, and gohan courses from the dine-in dinner menu, this set will basically be the sashimi, owan, nabe, and dessert courses.
this was lighter and requires a bit more interaction than the orizume but it was quite fun, delicious and perfect for winter. @attran99, @Bagel, @foodshutterbug, @Sgee, @rlw, @js76wisco, @happycat
highlights for me were the uni, persimmon, abalone, aji, kinmedai, madai, charcoal seared amadai, snow crab, bamboo shoots, wild mexican white shrimp shinjo, shiitake, tokyo negi, scallops, anago, somen, strawberries.
it is still a work in progress so details are still being worked out.
tsumami
just as delicious as the ones I had in the orizume
uni “tsukudani”
these must be from santa barbara because they were huge. I added a little wasabi and soy sauce from the sashimi because I’m an animal.
steamed abalone with daikon
persimmons in sesame “goma-ae”
house made yuba, soy sauce ankake, fresh wasabi
sashimi, soy sauce, wasabi, raw nori, myoga, shiso
besides my crappy plating skills this was nearly identical (minus the salt) to the sashimi course at dinner and pretty much flawless.
japanese sea bream (madai)
charcoal seared kinmedai
horse mackerel (aji)
box-o-dashi
the set comes with two quarts of dashi. the hardest part was transferring it to the pot without spilling it.
for fun I tried replicating some of the nabe courses I’ve had in the past.
july 2018 - aka mebaru (rockfish), bamboo shoots, chrysanthemum greens, mitsuba, and shiitake
december 2018 - nodoguro, matsutake, mitsuba
january 2020 - amadai, shiitake mushroom, fresh wakame
march 2020 - amadai, shiitake mushroom, fresh wakame, wild fiddlehead ferns, japanese turnip
charcoal seared amadai, fresh bamboo shoots, shiitake, mitsuba
the amadai was incredible, it was fatty, juicy and had that wonderful flavor of binchotan on the skin. the fresh bamboo was tender and snappy and another highlight. the dashi started out light and delicate with a savory, slightly smoky flavor and became even better and more intense as ingredients were added to it.
charcoal seared amadai
fresh bamboo shoots
shiitake
mitsuba
november 2019 - zuwaigani (hokkaido snow crab), shiitake mushrooms
december 2018 - alaskan king crab, matsutake, napa cabbage, yellow yuzu
snow crab legs, matsutake, tokyo negi, japanese turnip, komatsuna
snow crab was sweet and meaty.
snow crab legs
tokyo negi
matsutake
japanese turnip
komatsuna
wild mexican white shrimp shinjo
another highlight, this tasted more of shrimp than actual shrimp. delicious.
hokkaido scallop
this takes the shortest amount of time to cook, ~30 seconds so don’t leave it in there too long.
charcoal grilled anago
love how you can still taste the binchotan in the anago
awa fu
grilled mochi
napa cabbage
june 2019 - somen noodles, amadai (tilefish)
charcoal seared amadai, somen, matsutake
highlight, the somen noodles, more intense dashi and smoky amadai was delicious.
japanese “amaou” fukuoka strawberries
amaou is an acronym that stands for amai (sweet), marui (round), okii (big) and umai (tasty). and indeed they were, best winter strawberries I’ve had. wish I had some kinako whipped cream to go with it.
sencha-matcha tea
sent to chef go from ishikawa-san
