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This is Dario Vestidello, we're at Kiki restaurant in Torino, via della Rocca.
Introducing our chef, "Sushi Sokunin" Riky Ambrosio
today we'll show you some of ours recipes, not strictly japanese,
with some japanese techniques
but with interesting crossovers between eastern and western cooking.
Introducing Sushi Next Level, which is a combination of seven Nigiris
fishes we're going to use are: orata, seabass, salmon, red tuna, scallop, and two kinds of lobster
close to the lobsters we can see some rose salt
ginger and wasabi as Sushi's tradition
some Osetra caviar, salmon eggs,
and some of the ingredients we're going to add in order to get a special kind of Sushi
which are: boiled chestnuts, a wasabi flavored mayonnese, Pantelleria's capers
some pomegranate, duck foie gras, black olive and cheese mousse
(a sweet and creamy, not strong one)
and some mullet roe.
Let's now discover how these Nigiris are made
this is the most traditional sushi and is made by a portion of rice and a slice of fish up on it
of course the most important thing is the balance in the ratio fish and rice
and the absolute freshness of the ingredients
and the way of cooking, seasoning and preparing the rice
now we're ready to present the sushi
and seasoning
duck foie gras matches with red tuna
bottarga on sea bass
on the amberjack the olives mousse
on the lobster the wasabi, which is a japanese rooth similar to green horseradish
spicy, but in a very different way of hot pepper
now capers on salmon
and salmon's eggs over salmon
and on the second lobster the flavored rose salt
and pomegranate
complete with an edible orchid
and ginger plus wasabi.