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Tataki - Torched Fishes & Meats

Tataki - Torched Fishes & Meats

Tataki is a common method of cooking which is similar to “grill”. The key to tataki is mastery over the heat so as not to fully cook the meat. The sauce that accompanies tataki is specially prepared and includes vinegar, ginger, Japanese soy sauce, and sesame oil; chopped green onion and sesame or other accompaniments are then added.

Yuhoki’s beef tataki is thinly sliced and when green chopped onion and the special sauce is added, the thick mustard slowly spreads in the mouth.

Now, let’s turn to salmon tataki, which at first glance looks like salmon sashimi. However, take a closer look and you’d realise that one half of the salmon is slightly cooked and then other half is still raw and cooked sesame is sprinkled on top of it and pea seedlings were served as an accompaniment. Salmon tataki with sauce added is just as tasty as salmon sashimi. The grilled salmon has a firmer feel compared with salmon sashimi. The sauce has a sweet taste and helps to spread the salmon flavour.

If salmon is not your favourite, then you might want to try tuna tataki. Compared with salmon, tuna is not as soft and when it is grilled, the sashimi flavour is retained. In addition, tuna has a naturally fragant oil. All combine to make this a great starter.

So, would you like the creative beef tataki? Or the popular salmon tataki? Or the special taste of tataki tuna? Decisions! Decisions! Decisions! When the bonfire is finished, come down to Yuhoki and you can decide which one you want to go for.

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