Yuzu: Omakase - Sushi Selection for Two

From top LtoR:

Big eye tuna - with spicy sprouts (from Japan), yuzu and dashi foam

Alaskan king salmon (Chinook) - with moromi miso (sweet from Japan that goes well with fatty fish i.e. salmon)

Madai (Sea Bream from Japan) - sea salt rubbed skin, yuzu kosho (yuzu pepper paste)

Kurodai (Sea Bream from Greece) - hot water blanched skin, shiso leaf, pureed Japanese pulm paste mix

BC Tuna - seared and marinaded overnight, garlic infused oil, fried leek

 

Bottom LtoR:

Squid - scored and lightly torched, with spicy Japanese sprouts (replacing ginger or wasabi pairing)

Aji (Horse Mackerel from Japan) - traditional pairing for the winter season: grated ginger and sliced green onions (contrasts the fishiness of shiny skinned fish)

Fluke - grated daikon with Japanese spice, green onion and yuzu-ponzu jello (great with lean fishes)

Botan Ebi (from BC) - black tobiko (fried head - considered a delicacy)

Anago (Sea Eel) - dry fried tororo kombu (type of seaweed that's finely shredded)

 

Yuzu

236 Adelaide Street West

(416) 205-9808

yuzutoronto.com/

 

Chef/Owner: Bruce Bu

 

Read here: www.torontolife.com/daily/daily-dish/food-porn/2011/01/14...

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