Combinado Premium
Assorted selection of sushi and sashimi. This is a popular choice for experiencing a variety of flavors.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Midori Sushi
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Sushi's origins can be traced back to ancient Southeast Asia, where fish was preserved in fermented rice. This practice spread to Japan, where it evolved into various forms. Sashimi's origins are less documented but likely developed as a way to appreciate the fresh taste of high-quality seafood. The 'Combinado Premium' concept is a modern adaptation emphasizing variety and quality, building on centuries of sushi and sashimi tradition.
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Sushi and sashimi are deeply embedded in Japanese culture, representing artistry, precision, and respect for ingredients. The 'Combinado Premium' elevates this to showcase the best of the best, often enjoyed during special occasions or business meals.
Omakase
Often, a 'Combinado Premium' is offered as an 'omakase' option, where the chef selects the freshest and most seasonal ingredients, showcasing their expertise and the best the market has to offer.
Presentation
The presentation of a 'Combinado Premium' is an art form in itself, with careful attention paid to color, texture, and arrangement to create a visually stunning and appetizing experience.
Etiquette
Proper etiquette is valued when enjoying sushi and sashimi. This includes using chopsticks correctly, not mixing wasabi directly into soy sauce, and eating each piece in one or two bites to fully appreciate the flavor.
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The 'Combinado Premium' offers a symphony of flavors, ranging from delicate and subtly sweet to rich and umami-packed. Freshness is paramount, allowing the inherent tastes of the fish to shine.
Common flavors include the clean, briny taste of sea urchin (uni), the buttery richness of salmon, the lean, mild flavor of tuna (maguro or akami), the slightly sweet and firm texture of shrimp (ebi), the subtle sweetness and firmness of yellowtail (hamachi), the savory umami of cooked eel (unagi) glazed with sweet soy sauce, and the refreshing, slightly acidic flavor of vinegared rice. Seaweed (nori) adds a salty, oceanic note to some sushi. Soy sauce, wasabi, and pickled ginger (gari) serve as condiments, offering salty, spicy, and cleansing accents respectively.
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Start with Lighter Flavors
Begin with milder flavored fish like white fish or shrimp before moving on to richer options like tuna or salmon. This allows you to fully appreciate the nuances of each type of fish.
Use Condiments Sparingly
Use soy sauce and wasabi sparingly. The goal is to enhance, not overpower, the natural flavors of the fish. Dip the fish, not the rice, in soy sauce.
Eat Immediately
Sushi and sashimi are best enjoyed immediately after being prepared. This ensures the freshest flavor and optimal texture.
Pair with Beverages
Sake (Japanese rice wine) is a classic pairing for sushi and sashimi, but Japanese beer, green tea, or even a crisp white wine can also complement the flavors.
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