Omakase Selection Dello Chef Recipe

Inspect and keep cold

Keep all sashimi-grade seafood chilled until ready to slice. Work on a very clean cutting board; wipe with a damp cloth frequently. Pat fish dry with paper towel to remove excess moisture.

Portion fish

Cut tuna and salmon into 1/4- to 1/3-inch thick slices for nigiri-style or 1/8- to 1/4-inch for thinner sashimi, making 6 slices from each portion. For hamachi and sea bream, slice at a slight angle into 5–6 thin slices to show the grain. For octopus, slice crosswise into 1/8- to 1/4-inch rounds. Keep all slices chilled on a tray over ice lightly covered with plastic until plating.

Prepare uni

Handle uni gently. Keep in its container and place small scoops (about 1 oz total per portion) onto a clean spoon or small shell when plating; do not slice.

Julienne the daikon finely into a nest (tsuma) and chill. Rinse and pat dry shiso leaves and microgreens. Divide pickled ginger into small portions for the plate. Cut lemon into thin wedges. If using fresh wasabi, grate just before serving and portion into a small mound.

Pour soy sauce into small dipping bowls. Place ponzu in a separate bowl. Put a tiny dish with yuzu kosho for diners who want a touch. Mix toasted sesame oil with a pinch of salt and set aside to drizzle over octopus if desired.

Chill the serving plate briefly or place a thin layer of crushed ice on the platter to keep slices cool but avoid direct ice contact with fish when possible (use a barrier like shiso or a perforated tray).

Arrange the daikon nest slightly off-center as a base for presentation. Fan tuna slices in one cluster, salmon in another, hamachi in another, and sea bream in another—leave small gaps between clusters to create visual flow. Place octopus rounds in a neat line or stacked slightly overlapping and lightly brush or mist with the toasted sesame oil mixture and a pinch of salt. Reserve uni in its container or place small scoops on the platter on a shiso leaf or half shell.

Garnish with shiso leaves tucked between fish clusters and scatter microgreens for color. Add a small mound of freshly grated wasabi and a side of pickled ginger. Place lemon wedges on the edge of the plate.

Present the dipping sauces alongside: soy sauce, ponzu, and optional yuzu kosho. Recommend diners try each fish with different sauces (e.g., lean tuna with ponzu, salmon with soy, uni on its own or with a tiny dash of ponzu).

Serve immediately once plated. Keep any remaining fish chilled and consume within 30–60 minutes of plating for optimal quality. Clean and sanitize tools and cutting surfaces after use.