One of the Best Sushi Omakase 17 Course The Araki London
so this is our tuna that we've aged for one week coming from the east coast of spain from the
mediterranean taragona and this is toro (fatty tuna) we've got the two sides here so this is the
jabara the snake belly side and then this side with the shimofuri the frosted side and then we
cut each side to have a tutor today is one we've aged for one week and came in around 180 kilos
Toro a delicacy means ‘to melt’ the farrier, the better
Chef preparing appetizer in front of the sushi table
thank you very much for coming to this before
we begin is there any foods that you don't like allergy, no thanks
our first course today a beautiful live catch day boat seabass from St. Iveswild in Cornwell
making crackling out of the skin and scales placed on top
doused over with chopped okra and fresh british wasabi which is a thickened dashi or bonito stock
using arrowroot starch particularly for its health benefits including digestion for your heart
should you really like the soup finish it straight from the bowl that's appreciated thank you
thank you so much so ladies and gentlemen for our next course here we have our tuna coming
from the east coast of spain from tarawn of the mediterranean and we've aged it for one week
this allows the real flavor of the tubes to come through rather than just tasting the fresh blood
and utilizing only the fattiest parts all turned up from the belly
diced into small cubes preserved in a sweet zuke soy the traditional preservation method
for tuna blanketed with a flushed egg omelette and we top it with this beautiful white truffle
from Umbria italy as well as this black autumn black truffle from Wiltshire in england please enjoy it
thank right so much so ladies and gentlemen our final starter of the evening we have galician
steamed octopus with red bean dashi and sake being the liquid is submerged in first top
of this beautiful Imperial oscietra caviar the flowers coming from the shisoli a light pumpkin
and miso puree and a quick flick of green british yuzu zest enjoy thank you very much
so ladies and gentlemen thank you for
what's wait important here the sushi for us is our rice temperature
so as soon as the sushi is made for you as quickly as possible enjoy it straight away
for the more traditional and sensual experience use your fingers please
the key is make a large arch with your wrist bend right over the nigiri and then flip it
upside down fish tries to always hit the tongue first we brush the soy sauce on for you and it's
a lot more interesting to have the fish first rather than the rice first every time thank you
this is wild gilt-head bream from cornwall kombucha with karassimi and amalfi lemon thank you
age one week tuna please try your left hand side as it's slightly less fat thank you
Tuna Chutoro/medium fatty tuna
Otoro / belly fatty tuna
rock salt charcoal grilled yellowtail
ingredients in the world
Cornish squid golden Alma’s caviar and Almalfi lemon
Grilled hand-torn Cornish lobster with miso
this time from cornwall we have red mallet
quickly washed in soy seed skin over here to make it more palatable inside we have
prawn crumble traditional technique to a texture and sweetness thank you so much
Threaded Isle of Mull hand dived scallops with smoked caviar
Zuke soy marinated Hampshire rainbow trout with Wiltshire truffle
Sweet salmon row with yuzu zest
Seared belly of tuna, later close to your mouth
Hand-roll of wild Irish freshwater eel
would you like to have the extra course for you in a double decked fatty tuna hand roll, yes please
if you're quite full don't do it it can be quite rich i think yeah
Araki signature soy marinated fatty tuna hand-roll thank you
Araki signature Atsuyaki tamago ‘Egg Sponge cake’ and Jade matcha ganache mooncake
thank you very much for coming today i hope you
enjoyed your meal pleasure to serve you thank you so much for coming
Best Sushi Omakase 17 courses Chef Set menu The Araki London $594 (£454) Japanese Food Best in Europe Dinner Fine Dining