Our Salmon, Yellowfin Tuna, Seabream have been re-vamped. We now offer:
Salmon:
- With and without skin for those wanting more traditional Edo-mae style Nigiri.
- Flame torched (Aburi) to the entire Salmon or just the Skin.
- Pickled Salmon (Shime Sake Nigiri), a more traditional Edo-mae style Nigiri. This curing process is done *to order*, which will add 30 minutes to your desired time slot, please bear this in mind when ordering. We could save 30 minutes by doing this beforehand, although I want to keep wastage low on products, which ultimately, keeps costs for consumers low.
Seabream:
- With or without skin for those wanting more traditional Edo-mae style Nigiri.
- Flame torched (Aburi) to the entire Seabream or just the Skin.
Yellowfin Tuna:
- A new variation, which excuse my translation from Japanese to Romaji to English... Marinated (Zuke), marinated is the closest word I can find to describe this. This is a more traditional Edo-mae style Nigiri.
Mackerel:
- Pickled Mackerel (Shime Saba Nigiri), a more traditional Edo-mae style Nigiri.
- Flame torched (Aburi) Mackerel, you can choose between flame-torched skin or all of it.
All of our Nigiri will also have an additional option (which removes any Shoyu dipping sauce that would normally accompany trays of Nigiri, if chosen). Nikiri. Nikiri is a thickened soy sauce, which we then glaze the top of the Nigiri with delicately, which automatically applies the correct amount of Shoyu seasoning to your Nigiri. Again, this is for those wanting more traditional Edo-mae style Nigiri.
While this Menu update is small, it is a push in the right direction for where we want our Sushi to go to. Less western influence, more traditional.
Please bear in mind when ordering Nigiri with skin on or even any Fish products for that matter, as always and as expected with Fish. Whilst every attention and care has been taken to remove any bones and scales. Please understand that some *may* remain.
Our Sushi section of the Menu will be temporarily shut off over the next 2 days while the updates are brought in and changes are made.
Blue Oak Bistro.