IN TOKYO, different varieties of sushi and sashimi are appreciated in the four seasons, based on the quality and availability of the fish.
Sagano Restaurant keeps diners abreast of the culinary trends in the Japanese capital – whose eateries together have been bestowed the most number of Michelin stars – with a new chef at the helm.
Diners will have the opportunity to savour fish rarely seen in Kuala Lumpur. This season, the outlet is bringing in flying fish and sole.
The fish are displayed at the restaurant every evening from Tuesday to Friday.
“I think it's my special hand,” Honda replied with a chuckle when asked what made his sashimi special.
“It took me five years, because I was very hardworking,” joked the chef who has worked in various parts of the world, including New York, Germany, Bali and Langkawi.
Similarly, even though sushi is essentially vinegared rice and seaweed, it tastes best if the chef has the skill to perfect the flavour, shape and texture.
As icing on the cake, the sushi and sashimi are served in exquisite and elaborate presentations.
The Japanese appetiser is another manifestation of Hon-da's mastery. Made in accordance to Tokyo tradition, it brings together winter delicacies, presented in a three-dimensional layout reminiscent of a present in Japanese-style packaging.
While respecting tradition, Honda also experiments with the ingredients to create new flavours. His creations include Beef Teriyaki using Australian beef and homemade sauce, and Teriyaki Codfish that tantalises with its golden, glossy sheen.
Honda also makes full use of ingredients available locally. This is exemplified in a simple dish featuring lobster from Sabah, lightly stir-fried with homemade sweet sauce and sprinkled with Japanese green pepper.