Bluefin Omakase Trio Recipe
Smoked Tomato Ponzu, Ginger Shoyu, Kaluga Caviar
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Ingredients
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Smoked Tomato Ponzu
Ginger Shoyu
Bluefin and Garnishes
Method
Smoked Tomato Ponzu
- 1
Prepare tomatoes for smoking
Halve the tomatoes and remove most seeds. Pat dry with paper towel. Toss tomato halves lightly with 1 tsp neutral oil and 1/4 tsp fine sea salt to help surface caramelization and adhere smoke.
- 2
Cold smoke the tomatoes
Using a small tabletop smoker or a covered grill set up for cold smoking, place tomato halves cut-side up on a rack. Add 1/2 cup of apple or cherry wood chips to the smoker. Smoke gently for 20–30 minutes until tomatoes have a noticeable smoky aroma but are not cooked through. Remove and let cool to room temperature.
- 3
Make ponzu base
In a blender, combine smoked tomatoes, soy sauce (1 tbs), yuzu juice (or lemon + lime mixture, 2 tbs), mirin (1 tbs), and rice vinegar (1 tsp). Blend until smooth, about 30 seconds. Strain through a fine-mesh sieve into a bowl, pressing solids to extract liquid. Discard solids or reserve for another use.
- 4
Finish and rest
Add bonito flakes (2 tbs) and kombu piece (1 piece) to the strained liquid. Cover and refrigerate for at least 30 minutes to allow umami infusion. After resting, remove kombu and strain off bonito flakes using a fine sieve or cheesecloth. Season with 1 tsp fine sea salt and 1/4 tsp cracked black pepper, tasting and adjusting salt or acidity as needed. Keep chilled until assembly.
Ginger Shoyu
- 5
Combine liquids
In a small bowl combine 3/4 cup light soy sauce and 1/4 cup prepared dashi. Stir to combine.
- 6
Add aromatics and finish
Whisk in grated fresh ginger (2 tbs), 1 tsp rice vinegar, 1 tsp mirin and 1/2 tsp toasted sesame oil. Add the sliced scallion (1 tbs). Let the mixture sit at room temperature for 10–15 minutes to mellow and infuse. Keep chilled if not using within 30 minutes; stir before plating and taste for balance—adjust with an extra 1/2 tsp mirin or a few drops of rice vinegar if too salty.
Bluefin and Garnishes
- 7
Prepare tuna
Using a very sharp knife, trim the 12 oz sushi-grade bluefin loin of any sinew and silver skin. Cut into 12 equal sashimi slices (approximately 1/8"–1/4" thick, depending on preference) or three tasting portions of 4 slices each for the omakase trio presentation.
- 8
Lightly season and sear (optional)
If you prefer a contrast of texture, quickly brush tuna slices with 1 tsp neutral oil and very briefly sear with a blowtorch or in a smoking-hot cast iron pan for 3–6 seconds per side to add a whisper of char while keeping the center raw. Otherwise serve fully raw. Sprinkle each slice with a light pinch of finishing sea salt (divide 1/4 tsp across the pieces).
- 9
Plate the trio
For each portion, arrange three tuna slices on a chilled plate. Spoon about 1 tsp of Smoked Tomato Ponzu beside or slightly over one slice, 1 tsp of Ginger Shoyu beside or lightly over a second slice, and place a small quenelle (approximately 1/3 tsp) of Kaluga caviar atop the third slice. Reserve remaining sauces for additional seasoning at the table.
- 10
Garnish and finish
Add a few strands of pickled ginger (approx 2 tsp per portion), a small pinch of micro shiso or microgreens, a light dusting of lemon zest (1/3 tsp per portion) and a few toasted sesame seeds (a pinch). Serve immediately so tuna is at optimal texture and temperature.