Combinado Hitomi (Various Sizes)
A selection of sushi and sashimi chosen by the restaurant. Available in different sizes (16, 28, 36, 48, 60 pieces).
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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Hitomi - Japanese Restaurant
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Sushi's origins can be traced back to Southeast Asia, where fish was preserved in fermented rice. This technique traveled to Japan, where it evolved into the various forms of sushi and sashimi we know today. The Edomae sushi style, which emphasizes fresh, local ingredients, became popular in Tokyo (formerly Edo) and influenced modern sushi presentation. 'Combinado' is a more modern, Westernized term for a mixed platter.
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Sushi and sashimi are integral to Japanese culinary culture, representing artistry, freshness, and attention to detail. The Combinado Hitomi reflects a modern adaptation of traditional techniques, offering a curated tasting experience.
Presentation
The arrangement of sushi and sashimi is considered an art form, with attention paid to color, texture, and balance. The visual appeal of the Combinado Hitomi is as important as its taste.
Freshness
Freshness is paramount. High-quality ingredients are essential for the best flavor and texture. The quality of the fish is carefully assessed.
Etiquette
While specific etiquette rules exist, a generally accepted practice is to eat sushi in one bite. Using chopsticks is common, but using your fingers is also acceptable. Don't mix wasabi directly into the soy sauce, and use ginger to cleanse your palate between different types of sushi.
Omakase
The 'Combinado Hitomi' concept borrows a bit from the 'Omakase' tradition, where you trust the chef to select the best and freshest ingredients available. It’s a journey of flavors guided by the chef's expertise.
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The Combinado Hitomi offers a diverse flavor profile ranging from the delicate sweetness of fresh fish to the umami richness of seaweed and the subtle tang of vinegared rice. Wasabi provides a sharp, cleansing contrast, while soy sauce adds saltiness and depth.
The flavors depend entirely on the chef's selection for that particular Combinado Hitomi. Expect combinations of: * **Fish:** Salmon (rich, buttery), Tuna (lean, meaty), Yellowtail (clean, delicate), Whitefish (mild, firm), Shrimp (sweet, slightly firm). Flounder (delicate and slightly sweet). * **Sushi Rice:** Vinegared short-grain rice, providing a slightly sweet and tangy base. * **Seaweed (Nori):** Adds a savory, umami flavor and a slightly salty taste. * **Wasabi:** A pungent horseradish paste, adding a sharp, spicy kick. * **Ginger (Gari):** Pickled ginger, used as a palate cleanser between bites. * **Soy Sauce:** Adds saltiness and umami depth. * **Garnishes:** May include daikon radish, seaweed salad, or other decorative elements.
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Eating Order
Start with the lighter, milder flavors (like whitefish) and progress to the richer, stronger flavors (like tuna or salmon). This allows you to appreciate the nuances of each piece.
Soy Sauce Usage
Dip the fish side of the sushi lightly into the soy sauce. Avoid soaking the rice, as it will become overly salty and fall apart. For sashimi, you can add a small amount of wasabi to the fish before dipping.
Palate Cleansing
Use the pickled ginger (gari) to cleanse your palate between different types of sushi. This helps you to fully appreciate the distinct flavors of each piece.
Beverage Pairing
Sake is a traditional pairing with sushi. Dry, crisp white wines or light beers also complement the flavors of the fish.
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