Moso Omakase Recipe

Chill the hamachi in the coldest part of the refrigerator for 10–15 minutes so it firms slightly for cleaner slicing.

Lightly season both sides of the hamachi with 1 tsp sea salt and let sit 1 minute.

Using a very sharp knife, slice the hamachi into 5–6 thin sashimi slices (about 1/8 in thick), cutting across the grain at a 30° angle.

Arrange slices on a chilled plate, top with a few microgreens, drizzle with 1 tbs yuzu juice and 1 tbs soy sauce, or serve sauces on the side.

Peel the yamaimo using a towel to hold it (it can be slippery). Rinse and pat dry.

Grate or finely julienne the yamaimo (if grating, you will get a sticky, slightly slimy texture — ideal for this course). Measure approximately 150 g.

In a small bowl combine 2 tbs light dashi, 0.5 tsp soy sauce, and 0.5 tsp rice vinegar. Mix to integrate.

Gently toss the grated yamaimo with the dressing, transfer to a small chilled serving dish, and garnish with sliced scallion and shiso.

If using live lobster, cook and extract tail meat ahead of time. For fresh-cooked tails: simmer 3–5 minutes until opaque, then shock in ice water and remove meat. Cut meat into bite-size medallions.

Warm 1 tbs unsalted butter in a small pan over low heat just until melted; do not brown.

Toss the lobster medallions gently in the melted butter with 0.5 tbs lemon juice and 0.25 tsp kosher salt to lightly coat and season. Keep warm briefly or serve at room temperature for sashimi-style tasting.

Plate the lobster pieces on a small dish and top with a few cilantro leaves if using.

Bring akami and otoro to just-chilled temperature (not frozen) for easier slicing; pat dry.

Lightly sprinkle 0.5 tsp sea salt across both pieces of tuna and let rest 30–45 seconds, then wipe off excess moisture with a paper towel.

Using a very sharp knife, slice akami into 3 thin sashimi pieces and otoro into 3 slightly thicker pieces to showcase the marbling.

Arrange the akami and otoro on a plate with a small quenelle or dab of fresh wasabi, 2 tsp pickled ginger on the side, and 2 tsp soy sauce for dipping.

If the kabayaki eel is refrigerated, warm it gently under a broiler or in a 300°F (150°C) oven for 2–3 minutes just to heat through and to slightly glaze. Brush with 2 tbs unagi tare while heating.

Slice the warmed eel into 4 small bite-sized pieces.

Spoon 0.5 cups steamed sushi rice into a small tasting bowl or onto a narrow plate. Lay the eel pieces over the rice (or serve eel beside rice). Drizzle any remaining tare and sprinkle 0.5 tsp toasted sesame seeds and place half a nori sheet alongside if desired.

Serve the five courses sequentially: Hamachi, Yamaimo, Lobster, Akami & Toro, then Eel. Provide extra soy sauce, ponzu, fresh grated ginger and thinly sliced cucumber on the side as palate cleansers between courses.

Present small tasting portions; this set menu is intended to be delicate and highlight the individual flavors and textures of each item.