Congratulations! You’ve uncovered the Easter egg.
The list below represents the items you might receive, though not necessarily all of them.
Please bear in mind that Nigiri sources its fish daily from our exclusive vendors, which means it can change from day to day depending on what fish get the green light from US customs, what seafood is in season, and what the discerning eye of our executive chef deems to be the finest quality.
Toppings may also fluctuate depending on market availability. At Nigiri, we wholeheartedly endorse our chefs’ creativity above all else. They don’t adhere strictly to the sushi bible or any guide, so you can expect delightful variations in the toppings.
- Otoro 大とろ “fatty tuna” Sando. Jabara 蛇腹 “most fatty” cut. Toasted milk bread, caviar, gold leafs
- Soge Hirame ソゲ “Young Fluke“. from Hirado or Nagasaki. Simple cut with Persian lime zest.
- Madai 真鯛 “Celebration fish“. from Ehime, Kyushu or Fukuoka. lemon twist, himalayan salt or charcoal salt, micro cilantro
- Buri 寒ブリ “Japanese Amberjack“. from Toyama bay. Brined, topping with Rayu chili oil, garlic chip, rice puffs
- Kinmedai 金目鯛 “Golden Eye Snapper“. from Kanagawa or Shizuoka. Charcoal touch, smoked Celtic salt.
- Hawaiian Kanpachi 間八 “Great Amberjack Yellowtail“. from Yuzukosho. Topping with washed jalapeno, fried micro string sweet potato
- Kasugodai 春子鯛 “baby sea bream“. Hyogo, Kagoshima or Tokyo. Lemon zest, seasoned egg yolk.
- Akami 赤身 “lean tuna“. Blue Fin from Boston or Prince Edward Island. Marinated 30 minutes in Koikuchi Soy “dark soy“, truffle oil, shitake mushroom sauteed.
- Ikura イクラ “salmon roe“. Shiro Shoyu “white soy” marinated. Shredded frozen ankimo “monkfish patte“
- Sake サモン “salmon“. King Salmon from Alaskan. Torched sweet miso, garlic chip, fried micro string sweet potato
- Chutoro 中とろ “medium tuna belly“. Enpitsu えんぴつ “pencil” cut. frozen. Shredded uni “sea urchin”.
Here’s a selection of the fish and seafood that have graced the tables at Nigiri and Honshu – you might just get a taste of these too (if available)!
- Hiramasa 平政 “Yellowtail Amberjack“
- Northern Puffer also known as the American blowfish, was once a beloved favorite among Honshu customers. However, it’s worth noting that this delectable delicacy can be quite challenging to prepare.
- Kamasu 魳 “Baby Barracuda” from Kanagawa or Chiba.
- Tobiuo 飛魚 “Flying fish” from Kagoshima area. Indeed, you’re absolutely right! Tobiuo is the mother of tobiko, which is flying fish roe.
- Sayori 針魚 “Japanese halfbeak / needle fish” from Oita.
- Fuedai 笛鯛 “Emperor Bream / Star Snapper” from Nagasaki or Aichi.
- Ayu 鮎 “Sweet fish” from Gifu
- Tachiuo 太刀魚 “Silver belt fish” from Tokyo bay.
- Houbou 方々魚 “Red Gunnard / Sea Robbin“. Very rare fish, winter only.
- Yagara 赤やがら “Cornet Fish” from Suruga bay.
- Takanohadai タカノハダイ “Flag Fish” from Kumamoto. Funny looking fish, but Umami interesting fish. Get it if we have.
- Kintokidai 金時鯛 “Wild Alfonso / Red big eye“. Similar to Kinmedai, but it is different taste and texture.
There’s so much more to our culinary offerings that we can’t possibly list them all here.
