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Hotate and Foie Gras, both lightly blowtorched with a sesame based sauce poured over it. Pure bliss in your mouth ( หฺกห )
I can rarely decide whether I like the aburi version of a dish more or the nigiri version. The hirame was blowtorched and topped with fried bonito flakes and scallion. Smokey and with its sweetness enhanced, I have still yet to arrive at a decision. Maybe some of you guys can offer me some aburi Hirame or Hirame nigiri so that I can hopefully arrive at a conclusion?
One of Chef Ron's specialty is in creating aburi dishes and I think he does it really well. He was mentioning something about winning an aburi sushi competition or something along those lines, I can't really remember because I was too focused on the food. If that's the case, I'm not too surprised though, the amount of satisfaction I got from his aburi sushi certainly justifies it.
For those of you who are familiar with Hirame, you will know that Engawa is the fin of the flounder, where it has a higher fat content. This was slightly aburi-ed, lending a smokey edge to the natural sweetness of the Engawa.
I must say that by brushing the uni with shoyu, the sweetness from the uni was definitely brought up by a notch. The caviar also pampered by tastebuds with a slight sweetness as they popped in my mouth, easily complementing the uni.
The hirame was lightly brushed with shoyu and there was a slight spice from the minced ginger that wasn't overpowering, pairing really well with the hirame and shari. Oh yes, you can spot the fresh akagai in the background!
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