Kanpachi Crudo recipe served on a plate, by Nightingale
Jun 08 2026
Restaurants›Nightingale›Kanpachi Crudo Recipe

Kanpachi Crudo Recipe

Inspired by Nightingale
Time30m
Serves2

Fried caper, fennel, olive, espelette, tomato vinaigrette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish

Fried Capers

Fennel and Olives

Tomato Vinaigrette

Method

Preparation of the Kanpachi

  1. 1

    Slice the Kanpachi

    Carefully slice the Kanpachi fillet into thin sashimi-like slices and arrange them on a serving plate.

Fried Capers

  1. 2

    Fry the Capers

    Heat olive oil in a small pan over medium heat. Add caper berries and fry until they are crispy, about 2-3 minutes. Remove and drain on paper towels.

Fennel and Olives

  1. 3

    Prepare Fennel and Olives

    Thinly slice the fennel bulb and chop the black olives. Scatter them over the sliced Kanpachi.

Tomato Vinaigrette

  1. 4

    Make the Vinaigrette

    Blend cherry tomatoes, red wine vinegar, olive oil, salt, and espelette pepper until smooth. Drizzle over the arranged Kanpachi.

Assembly

  1. 5

    Final Assembly

    Finish the dish by topping the Kanpachi with the crispy fried capers and serve immediately.

More from Nightingale