Combinado do Chef
Selection of assorted sushi and sashimi chosen by the chef.
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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Sushi's origins trace back to Southeast Asia, where fish was preserved in fermented rice. This method travelled to Japan and evolved, with the rice initially discarded. By the Edo period (1603-1868), sushi began to resemble its modern form with the addition of vinegar and the use of fresh, raw fish. Sashimi, meaning 'pierced body,' also has a long history, likely predating sushi as a simple way to enjoy fresh fish.
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Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, precision, and respect for ingredients. The preparation and presentation are considered an art form.
Omakase
The 'omakase' experience, where the chef chooses the selection, reflects a trust in the chef's expertise and seasonal offerings, and it is often the way that the 'Combinado do Chef' is served.
Seasonality
The seasonality of fish is highly valued. Chefs select the best fish available at different times of the year, ensuring optimal flavor and texture.
Etiquette
Proper etiquette includes using chopsticks correctly, not rubbing them together, and avoiding excessive soy sauce. It is also important to eat the sushi in one or two bites.
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The flavor profile is a delicate balance of umami, saltiness, sweetness, and acidity, further enhanced by the freshness of the ingredients.
The core flavors come from the fresh, often fatty, taste of raw fish like tuna, salmon, and yellowtail. Sushi rice, seasoned with vinegar, sugar, and salt, provides a slightly sweet and tangy counterpoint. Soy sauce contributes saltiness and umami, while wasabi adds a pungent heat that cleanses the palate. Ginger, pickled in vinegar, offers a sweet and spicy refreshment between bites.
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Start with Lighter Flavors
Begin with milder fish like white fish or tuna before moving on to richer, fattier options like salmon or mackerel. This allows you to fully appreciate the delicate flavors.
Use Soy Sauce Sparingly
Dip the fish side of the sushi into the soy sauce, not the rice. Over-soaking the rice can overpower the flavor of the fish.
Wasabi in Moderation
Use wasabi sparingly, either directly on the fish or mixed very lightly into the soy sauce. Too much wasabi can mask the other flavors.
Ginger as a Palate Cleanser
Eat pickled ginger (gari) between different types of sushi or sashimi to cleanse your palate and prepare you for the next flavor.
Eat Immediately
Sushi and sashimi are best enjoyed immediately after they are prepared. The rice can dry out and the fish can lose its freshness if left sitting for too long.
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