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Tatler Hong Kong (Digital)

Tatler Hong Kong (Digital)

1 Issue, March 2020

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A Fish Tale

Chef Mitsuhiro Araki is the only Japanese chef to attain three Michelin stars in both Tokyo and London with his hyper-local approach to sushi making. Since his 12-seat counter The Araki arrived at Hong Kong’s House 1881 in December, he’s become the city’s most in-demand dinner date for all the dish on fish
What are some dishes you have created with local ingredients? A starter of slow-cooked fish maw and bird’s nest with Japanese dashi, full of collagen and unctuous umami, topped with tender slices of succulent abalone. We kombujime (press in slices of umami-rich kelp) the hata (yellow skin tiger grouper) for a couple of hours and serve as sashimi. We also serve local red snapper as either sushi or sashimi, depending on their size. We’ll scald its skin with hot sake, then marinate it in red vinegar. How well does Hong Kong seafood fare on a sushi menu? Hong Kong used to be a fishing village, so these traditions are still deeply embedded in the cultural DNA. If you pay attention and look around, you’ll find gems. And it’s not like the catch is…
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Tatler Hong Kong (Digital) - 1 Issue, March 2020

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