Seven Days - January 10, 4:38 PM Gunfight on Broadway Interrupts Oakland Council Committee Meeting Seven Days - January 9, 6:43 AM Town Business: Increasing Financial Aid for Renters Displaced Due to Code Enforcement Seven Days - January 6, 10:56 AM Oakland Congresswoman Barbara Lee Refuses to Certify Trump's Electoral College Win Seven Days - January 6, 7:53 AM Oakland Privacy Commission Approves Surveillance Transparency and Oversight Law Seven Days - January 4, 11:35 AM Deadline Extended: Send Us Your 'Letters to Trump' Before the Bay Area Women's March on January 21winner of the "saveur sites we love" award mediterranean cooking in Alaska Alaska Wild Edible Plants Recipes by Main Ingredient Alphabetical List of Recipes Tuna Tartare from San Francisco’s Aqua Restaurant On an eating trip to San Francisco, we enjoyed a meal at San Francisco’s Aqua restaurant when Michael Mina was still the chef. Everything we ordered was delicious;

there was not a single false note among the dishes we devoured. At the time, Tuna Tartare was one of Aqua’s signature dishes, and rightly so. It was beautifully presented: a pile of chopped sashimi grade ahi tuna in the middle of a white plate, surrounded by piles of spices, perfectly ripe pears, mint, and habanero chiles, topped with a quail egg and dressed with sesame oil. mac sushi kiss jebanWith two spoons, the server mixed all the ingredients together tableside, and gracefully created a mountain of tuna tartare in the center of the plate, accented by toast points. sushi go round aucklandThe finished dish was amazing.sushi grade fish saint louis Shortly after returning to Alaska, we recreated Aqua’s tuna tartare. genki sushi online job application

I make it regularly for special occasions; my husband wants it every year on his birthday and we often have it as part of our Seven Seafoods Feast on Christmas Eve. I’m always happy to make it; Aqua’s Tuna Tartare is delicious. Be sure to check out the recipes mentioned in this post: Aqua’s Tuna Tartare with Mint and Pears Previous Post: Ladenia, Pizza's Forerunner from the Greek Island of Kimolos Next Post: Easy Appetizer Recipes Using Dried Figs and Goat Cheese All-Clad Stainless 3-quart Saucier. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy. Check out our latest giveaway!Here's something a lot of people who eat sushi don't know: it's not about the “freshest” fish. On the contrary, virtually all the fish served at a sushi bar spends a minimum of three days frozen solid to kill any parasites. The trick to sushi isn't just slicing (that's the least of it) but knowing which fish to buy, when to buy it, and having the technical skill to break it down.

The 73-lb. whole bluefin tuna that was displayed on the counter at Shiro's in Belltown Wednesday was farm-raised (as is most Japanese tuna these days) and purchased frozen, back in December, for about $2,000. Cutting into the tuna. The bright and succulent Copper River salmon, is purchased at the peak of the season, flash frozen, warehoused, and delivered daily to the restaurant. Meanwhile, once the tuna's skin, fins and bones are properly removed, the three-year-old bluefin will yield about 50 lbs of sushi-grade tuna: deep red akami, actually the lowest grade; and, from the belly, the almost translucent pink otoro. As you progress up the ladder of refinement, the tuna is increasingly delicate and yet more complex, like a so-called “vertical” tasting of exquisite older grand cru Burgundies. Rich in omega oils, this is more “butter” than fish. Shiro's is the only restaurant in town with a line at the door half an hour before it opens, sometimes only a handful of Japanese tourists but often a cluster of a dozen or more seeking a spot at the 11-seat sushi bar.

For out-of-towners, a traditional edomae dinner of locally caught seafood at Shiro's is a culinary pilgrimage, the highlight of a visit to Seattle. Some are drawn as well by the fame of a documentary titled “Jiro Dreams of Sushi,” which featured a hardworking apprentice, Daisuke Nazakawa, who moved to Seattle as an understudy to Shiro. It was not to be. Daisuke was lured to New York after only a few months, where he is treated like a rock star. Shiro Kashiba opened his own place in 1994 after a decades-long apprenticeship in Tokyo and a stint at the Westin Hotel (where he launched The Maneki, Seattle's first sushi parlor). He sold a controlling interest in Shiro's to one of his Japanese “competitors,” Yoshi Yokoyama, when he reached “retirement age” in 2007, but continued to work the sushi counter two or three nights a week until this past April. Yoshi (at left) and Shiro. On Wednesday, to celebrate the restaurant's 20th anniversary, Yokoyama introduced a new lineup of chefs led by seafood expert Jun Takai and sushi veteran Toshio Matsudo.

Shiro visits the new crew. They will continue Shiro's mission: a menu of 25 or so classics. “Belltown” poke of tuna with Shiro's signature spicy sauce; fresh as well as deep-fried oysters; and, of course, the Chef's Selection omakase dinners, which start at $25 for eight pieces of sushi and half a roll. A “regular” assortment of sashimi, 13 pieces, is under $30; the chefs decide what you get. For his part, the energetic Yokoyama has just opened a restaurant in San Francisco, Kasukabe, and continues to operate I Love Sushi in Bellevue. He won't change the popular Shiro Roll (pickled ginger, mackerel, shiso leaf, sesame seeds) but has no plans to add anything as unorthodox as an avocado. By training and temperament, Shiro was (and remains) a traditionalist. Guests who expect (and sometimes demand!) unusual preparations like "fusion rolls" are politely shown the door with the suggestion that Wasabi Bistro, a trendy joint one block south, might be more accommodating.