Story Behind Our Produce
Hamachi (Yellowtail) | Kampachi (AmberJack)
Hamachi Yellowtail and Amberjack are two of the most prized fish in Japanese cuisine, renowned for their delicate, buttery flavor and melt-in-your-mouth texture. At our omakase store, we take pride in sourcing only the freshest and highest quality fish, and our Hamachi Yellowtail and Amberjack are no exception.
Our Hamachi Yellowtail is caught off the coast of Japan, where it is known for its sweet, succulent flesh and clean, bright flavor. Each piece is expertly sliced by our skilled chefs and served sashimi-style, allowing you to fully savor the rich, velvety texture and subtle sweetness of this prized fish. With its delicate balance of flavors and textures, our Hamachi Yellowtail is sure to delight even the most discerning palate.
Equally delicious is our Amberjack, which is sourced from the crystal-clear waters of the Pacific Ocean. This fish is prized for its firm, meaty texture and rich, savory flavor, with a slight sweetness that lingers on the palate. Our chefs skillfully prepare each piece of Amberjack, serving it nigiri-style with a touch of wasabi and a brush of soy sauce, allowing you to fully appreciate the exquisite flavor and texture of this remarkable fish.
Whether you are a seasoned sushi connoisseur or a newcomer to the world of Japanese cuisine, our Hamachi Yellowtail and Amberjack are sure to impress. With their unparalleled freshness, delicate flavors, and expert preparation, these prized fish are a true highlight of our omakase menu. Come taste the difference at our omakase store and experience the magic of these extraordinary fish for yourself.
Hamachi, also known as yellowtail, is a fish that is available year-round, but it is typically at its best during the winter and early spring months. During this time, the fish is at its fattiest and most flavorful, with a rich, buttery taste and a tender texture.
In particular, Hamachi is known for being especially delicious during the months of November and December, when it is often referred to as "buri." At this time of year, the fish has accumulated a high amount of fat and is prized for its rich, melt-in-your-mouth texture and delicate, sweet flavor.
That being said, Hamachi can be enjoyed at any time of the year, as it is available fresh and delicious throughout the year. At our restaurant, we take great care to source only the freshest and highest quality Hamachi, ensuring that each piece is at the peak of its flavor and texture, regardless of the season.
Whether you're visiting us during the winter months to savor the rich, buttery flavor of our "buri" Hamachi or enjoying this prized fish during another season, we are confident that you will be delighted by its delicate texture, succulent flesh, and exquisite flavor. Come experience the magic of Hamachi at our restaurant today.
Madai (Sea Bream | Red Snapper)
Madai Sea Bream is a prized fish in Japanese cuisine, renowned for its delicate texture, succulent flesh, and sweet, subtle flavor. At our restaurant, we take great pride in sourcing only the freshest and highest quality seafood, and our Madai Sea Bream is no exception.
Sourced from the pristine waters of Japan, our Madai Sea Bream is carefully selected for its exceptional flavor and texture. Each piece is expertly sliced by our skilled chefs and served nigiri-style, showcasing the full range of flavors and textures that this remarkable fish has to offer.
With its delicate, melt-in-your-mouth texture and rich, buttery flavor, our Madai Sea Bream is a true highlight of our menu. Whether you prefer to savor it on its own, with just a touch of wasabi and a brush of soy sauce, or paired with other delicacies in one of our expertly curated omakase menus, our Madai Sea Bream is sure to delight even the most discerning palate.
At our restaurant, we believe that the quality of our ingredients is paramount, and we spare no effort to ensure that each piece of Madai Sea Bream is fresh, flavorful, and expertly prepared. We invite you to come experience the magic of this extraordinary fish for yourself and discover why it has earned its place as one of the most revered ingredients in Japanese cuisine.
Madai Sea Bream is typically considered to be at its best during the winter months, from December through February, when the fish is at its fattiest and most flavorful. During this time, the Madai Sea Bream is often referred to as "shimofuri" or "frost-covered," a reference to the way in which the cold temperatures cause the fish's fat to accumulate and give it a rich, buttery flavor and melt-in-your-mouth texture.
That being said, Madai Sea Bream can be enjoyed year-round, as it is available fresh and delicious throughout the year. Our restaurant takes great care to source only the freshest and highest quality seafood, ensuring that each piece of Madai Sea Bream is at the peak of its flavor and texture, regardless of the season.
Whether you're visiting us during the winter months to savor the rich, buttery flavor of our "shimofuri" Madai Sea Bream or enjoying this prized fish during another season, we are confident that you will be delighted by its delicate texture, succulent flesh, and subtle, sweet flavor. Come discover the magic of Madai Sea Bream at our restaurant today.
Sawada (Japanese Spanish Mackerel)
Sawada, or Japanese Spanish Mackerel, is a highly prized fish that is celebrated for its unique flavor and texture. At our restaurant, we prepare this delicious fish in a way that highlights its natural sweetness and delicate texture, while also infusing it with the deep, smoky flavor of Sakura wood.
The process of smoking Sawada in Sakura wood is a time-honored tradition in Japanese cuisine, dating back centuries. This technique involves placing the fish in a smokehouse filled with burning Sakura wood, which imparts a rich, smoky flavor and a tantalizing aroma. The result is a dish that is both delicious and memorable, with a complexity of flavor that is difficult to replicate with any other method of preparation.
One of the things that makes Sawada such a unique and special fish is its delicate texture. When properly prepared, it has a firm, yet tender consistency that is a joy to eat. This texture is perfectly complemented by the smoky flavor of the Sakura wood, which adds an additional layer of complexity to the dish.
The best time to enjoy Sawada is during the summer months when the fish is at its most abundant and flavorful. This is when it is in peak condition, with a sweet, delicate flavor that pairs perfectly with the smoky notes of the Sakura wood. At our restaurant, we take great pride in sourcing only the freshest and highest quality Sawada, and we take great care in preparing it to perfection.
When it comes to pairing Sawada with other dishes, there are many options to choose from. The delicate flavor of the fish pairs well with a variety of other ingredients, including rice, seaweed, and soy sauce. It can be served as part of a sushi platter, or as a standalone dish with a variety of side dishes. Some of our favorite pairings include edamame, miso soup, and pickled vegetables.
In conclusion, Sawada is a truly special fish that is a delight to eat in any form. When smoked in Sakura wood, it takes on a depth of flavor that is unmatched by any other preparation method. At our restaurant, we take great pride in preparing this delicious fish to perfection, and we are confident that you will be blown away by the exquisite flavor and texture of our smoked Sawada.
Gindara (Sablefish) | Chilean Sea Bass (Black Cod)
Gindara, also known as black cod or sablefish, is a highly sought-after fish that is revered for its rich flavor and succulent texture. It is a deep-sea fish that is found in the waters of the North Pacific and is highly prized in Japanese and Korean cuisine.
Gindara has a high oil content that gives it a smooth, buttery texture and a melt-in-your-mouth sensation that is simply irresistible. The fish has a mild, sweet flavor that is enhanced by the smoky char imparted by torching or grilling.
Torching is a cooking method that involves using a blowtorch to sear the surface of the fish, resulting in a crispy exterior while keeping the interior moist and juicy. The torching process caramelizes the natural sugars in the fish and imparts a depth of flavor that is difficult to achieve with other cooking methods.
When gindara is torched, the surface develops a beautiful golden-brown color that contrasts beautifully with the pale, flaky flesh underneath. The result is a dish that is visually stunning and incredibly flavorful, with a delicate balance of sweetness and smokiness.
In summary, gindara is a delicious and juicy fish with a rich, buttery texture and a sweet, mild flavor. Torching it brings out its natural sweetness and imparts a smoky flavor that elevates the dish to new heights. Whether served on its own or as part of a larger dish, gindara is a culinary delight that is sure to please even the most discerning palates.
Botan Ebi & Hokkaido Uni or Santa Barbara Uni
Botan Ebi, accompanied by your choice of either Hokkaido Uni or Santa Barbara Uni. Prepare to be enchanted as the chef's meticulous preparation and the remarkable flavors transport you to gastronomic bliss.
At Shinzo Omakase, the skilled chef's journey begins with the meticulous selection of the finest Botan Ebi, sourced exclusively from pristine waters. Known for its exceptional sweetness and delicate flesh, this diamond shrimp is revered for its exquisite flavor profile. With utmost care, the chef ensures that each shrimp is impeccably cleaned and deveined, preserving its pristine essence.
As you take your first bite, a symphony of flavors dances upon your palate. The Botan Ebi, with its delectable sweetness and tender texture, forms the foundation of the dish. Enhanced by the pairing of either the velvety Hokkaido Uni or the buttery Santa Barbara Uni, the flavors harmonize, creating a remarkable sensory experience.
If you opt for the Hokkaido Uni, prepare to be enchanted by the rich, creamy notes that blend seamlessly with the natural sweetness of the Botan Ebi. The Hokkaido Uni's umami complexity adds depth to every bite, evoking a sense of refined indulgence.
Alternatively, the Santa Barbara Uni presents a captivating symphony of flavors. Its buttery richness intertwines with the tender Botan Ebi, resulting in an exquisite fusion that celebrates the coastal essence of California. Each bite offers a journey of taste, as the briny nuances of the Santa Barbara Uni meld with the shrimp's delicate sweetness.
Hotate (Hokkaido Sea Scallop) w. Charcoal Salt
Hotate, also known as Hokkaido sea scallop, is a delicacy from the northern seas of Japan that is highly sought after for its sweet and succulent flavor. When prepared as an omakase dish with charcoal salt, the flavor profile becomes even more exquisite.
The charcoal salt adds a distinct smoky flavor that perfectly complements the sweetness of the scallops. The salt is made by burning wood at high temperatures, which creates a unique flavor profile that enhances the umami taste of the scallops.
The texture of the scallops is also worth noting - they are incredibly tender and juicy, and when paired with the charcoal salt, they create a heavenly culinary experience that is truly unforgettable. The dish has a delicate balance of flavors and textures, with the saltiness of the charcoal salt bringing out the natural sweetness of the scallops.
Overall, the Hotate with Charcoal Salt omakase is a truly unique and delicious culinary experience. The scallops are often described as the "marshmallow of the sea" due to their soft texture and sweet flavor, and when paired with the smoky and savory flavor of the charcoal salt, the dish becomes an explosion of flavors in your mouth.
Ikura (Marinated Salmon Roe)
We used different locations in terms of fish Roe, which actually relies on the season and the size of the fish. The larger the fish, the more there is in its Roe. For at least 24 hours before serving, we marinate our Ikura in Soy Sauce, Mirin Sake (Sweet Sake), and Citrus Skin.
Ikura is a difficult ingredient to work with. However, we assure you that our Ikura is not at all fishy. We obtain fresh Ikura every day and marinade it so that it tastes sweet and flavorful. The preparation begins 24 hours in advance as we cure and process the ingredient. For this product, our chef is required to conduct an inspection and taste test; if the flavor does not meet the criteria, the ingredient will not be utilized, and we will substitute a hand roll.
Salmon roe refers to the reddish-orange, slightly transparent egg mass found inside the bellies of female salmon
Source Location: Alaskan, Japan, Scotland and other location only if those three location were not available
Scottish Salmon w. Foie Gras (Torched)
Scottish salmon topped with foie gras, torched to perfection, is a dish that combines the rich, buttery flavor of foie gras with the tender and delicate taste of fresh Scottish salmon.
The salmon, sourced from the cold and pristine waters of Scotland, is known for its high quality and rich flavor profile. It is carefully prepared and then topped with a generous portion of foie gras, which is lightly torched to create a crisp and caramelized exterior.
The foie gras adds a luxurious and decadent touch to the dish, with its velvety texture and savory taste. The torching process creates a slightly charred and smoky flavor that perfectly complements the richness of the foie gras and the subtle sweetness of the salmon.
The combination of flavors and textures in this dish is truly exquisite, with the salmon providing a fresh and light base for the indulgent foie gras. The torched foie gras melts in your mouth, releasing a burst of savory flavors that are perfectly balanced by the delicate taste of the salmon.
Overall, the Scottish salmon topped with foie gras, torched to perfection, is a dish that is sure to delight the senses and leave a lasting impression. It is a luxurious and sophisticated dish that is perfect for special occasions or for those who appreciate the finer things in life.
