Crudi & Sashimi Premium Recipe

Prepare and slice tuna

Pat the tuna dry with paper towels. Trim away any sinew. Using a very sharp knife, slice the tuna into 1/4-inch (6 mm) slices or into 1/2-inch cubes depending on your desired presentation. Keep chilled on a cold plate.

Dress the tuna

In a bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp yuzu juice, 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Add the sliced or cubed tuna and gently toss just to coat (do not marinate for more than 1–2 minutes — you want the fish to remain raw and fresh).

Plate and garnish

Arrange the dressed tuna on chilled plates. Sprinkle with finely sliced chives and scatter microgreens or baby arugula. Serve immediately so the fish stays pristine.

Slice hamachi

Pat the hamachi dry. Using a long, sharp sashimi knife, cut hamachi into 1/4-inch thick angled slices (about 6–8 pieces). Wipe the blade between cuts for clean slices.

Dress and finish

Place slices on a platter. Drizzle 3 tbsp ponzu evenly over the fish (or serve on the side). Add 1/2 tsp toasted sesame oil lightly over the slices, scatter the thinly sliced scallion and sprinkle 1/2 tsp toasted sesame seeds. Optionally place a small mound of pickled ginger on the plate. Serve immediately.

Prepare scallops

If scallops are large, slice each into two thin medallions horizontally. Pat dry with paper towels and place in a shallow bowl or on a chilled plate.

Make citrus dressing

Whisk together 2 tbsp fresh blood orange juice, 1 tsp fresh lime juice and 1 tsp extra-virgin olive oil with 1/2 tsp sea salt until combined.

Assemble

Arrange scallops, spoon the citrus dressing over them so each piece gets a little dressing. Top with very thin slices of jalapeño (remove seeds to reduce heat) and scatter cilantro leaves. Serve immediately.

Slice salmon

Pat salmon dry. Slice into 1/4-inch thick sashimi pieces, cutting across the grain for tender pieces. Arrange on a chilled plate.

Prepare miso butter

In a small bowl, blend 1 tsp white miso paste with 1 tsp softened unsalted butter and 1/2 tsp lemon zest until smooth. The mixture should be soft and spreadable.

Finish and garnish

Place a very small dot (about 1/8 tsp) of miso butter on each salmon slice or lightly brush across the top. Sprinkle with fried crispy shallots and micro cilantro or mitsuba. Serve immediately.

Arrange all prepared components (tuna crudo, hamachi sashimi, scallop crudo, salmon sashimi) on a large chilled platter or on individual plates, leaving space between each item so flavors don’t mix.

Place small dipping bowls of light soy sauce, a dab of wasabi paste, and a bowl of extra ponzu or sesame oil on the side. Add thinly sliced cucumber and pickled ginger as palate cleansers and crackers or toasted bread if using.

Serve immediately to preserve the texture and temperature of the fish. Recommend diners take small bites, pairing with a single condiment at a time to appreciate each crudo/sashimi profile.