Combinado do Chef
Chef's choice combination of sushi and sashimi.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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yakisushi
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The origins of sushi can be traced back to Southeast Asia, where fish was preserved in fermented rice. This technique migrated to Japan, evolving over centuries. Sashimi, the art of slicing raw fish, has also been a part of Japanese cuisine for a long time, valuing freshness and knife skills. The "Combinado do Chef" is a modern evolution, a customized assortment representing the chef's skill and the day's freshest catches.
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Sushi and sashimi are deeply rooted in Japanese culture, representing artistry, respect for ingredients, and seasonal awareness.
Omakase Experience
The "Combinado do Chef" often falls under the Omakase tradition, where diners trust the chef to select the best ingredients and preparations. It's a sign of respect and allows the chef to showcase their expertise.
Seasonal Ingredients
Sushi and sashimi emphasize the use of seasonal fish. Certain species are considered more desirable at specific times of the year, reflecting a connection to nature's cycles.
Presentation and Aesthetics
The visual appeal of the dish is as important as the taste. Chefs meticulously arrange the sushi and sashimi to create a harmonious and pleasing presentation, reflecting Japanese artistry.
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A harmonious blend of umami, saltiness, and subtle sweetness, complemented by the freshness of the fish.
The flavors are diverse, ranging from the delicate, clean taste of white fish like sea bass or snapper to the rich, buttery texture of salmon or tuna. Umami comes from the nori seaweed and soy sauce. The vinegared rice provides a subtle sweet and sour counterpoint. Wasabi adds a pungent kick, while pickled ginger cleanses the palate between bites. The specific flavors vary based on the chef's selection of fish and preparation style.
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Soy Sauce Etiquette
Avoid soaking the rice in soy sauce, as it can overpower the delicate flavors of the fish. Dip the fish lightly to enhance the taste.
Wasabi Usage
Use wasabi sparingly. It's meant to complement, not dominate, the flavors. Some chefs will already place a small amount of wasabi between the fish and rice in sushi.
Eating Order
Generally, it's best to start with the milder-flavored fish and progress to the richer, more flavorful ones. This allows you to appreciate the nuances of each piece.
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