Truffle Sashimi Recipe

Chill and slice fish

Keep the tuna and hamachi well chilled until just before slicing. Using a very sharp, long sashimi knife (or chef's knife warmed and wiped dry), trim any sinew and skin. Cut each fish into 12 thin slices (about 0.125–0.2 in / 3–5 mm thick), angle the knife for wide cuts for attractive presentation. Arrange slices on a chilled serving plate, alternating tuna and hamachi or fanning separately as desired.

Portioning: plan for about 6 oz of each fish total to yield 12 slices each; lay out sashimi in two small clusters or a single long row to serve 4 portions (3–4 slices per person).

Garnish placement: reserve microgreens and pickled ginger to finish the plate after sauces are applied to avoid wilting.

Prepare truffle purée

If using fresh truffle, clean gently with a soft brush and a lightly dampened cloth. Finely mince or grate 0.5 oz truffle. In a small bowl, mash together the grated truffle with softened butter, neutral oil, and a pinch of fine sea salt until a smooth, spreadable purée forms. Taste and adjust salt very slightly; the purée should be intense but balanced. Transfer to a small squeeze bottle or piping bag for precise plating. Makes roughly 2–3 tps of purée.

Make chili ponzu

In a small bowl combine yuzu (or lemon/lime) juice, soy sauce, mirin, rice vinegar, and dashi. Whisk to combine. Stir in 1/2 tsp chili oil and add the thinly sliced fresh chili. Taste and balance: it should be bright, salty, lightly sweet, and carry a gentle heat. Chill briefly if desired. Pour into a small ramekin or small squeeze bottle for plating.

Plate sashimi with truffle and ponzu

Using the prepared fish on the serving plate, dot the black truffle purée sparingly across the plate — 6–8 pea‑sized dollops distributed under and between slices so each bite can contact truffle. Lightly drizzle or dot the chili ponzu over the fish (use about 1–1.5 tsp total over the whole plate), taking care not to overwhelm the fish; apply more to hamachi if desired. Place small spoonfuls (about 1 tsp total) of kaluga caviar atop select slices for visual contrast and a briny pop.

Finish touches: very lightly drizzle 1/2 tsp extra virgin olive oil over the fish, sprinkle a small pinch of flaky sea salt across the plate, and if desired, a tiny crack of black pepper. Add microgreens or shiso leaves and pickled ginger to the side for palate cleansing.

Serve immediately: sashimi should be eaten immediately after dressing to preserve texture and temperature. Provide small plates and chopsticks or forks. Estimated plating quantity yields 4 tasting portions.