Previously, on tastingmenu.wordpress.com –
* https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ (3 Oct 2009 omakase)
This past Sunday, Wegman’s opened a supermarket in Chestnut Hill and their sushi/sashimi offering area was providing kanpachi/kampachi – in blocks – much to my surprise. Ok, so it was $40/lb, but the first thing that came to mind was “kanpachi tobanyaki”. And then my wife said, “can we have some sashimi tonight as well?” I didn’t just want to do plain sashimi since I was going to do tobanyaki. So I wracked my brains and thought….I’ve got yuzu, lemon, rocoto chili……TIRADITO.
Fortunately, a copy of Matsuhisa-sama’s tiradito can be found here:
So I went to the new Chestnut Hill Wegmans and got 2 kanpachi fillets (total 1lb). I then split them
into a total of 4 pieces and I took one for the tiradito.
Nobu’s tiradito is a stunningly simply dish. Usuzukuri slices of kanpachi, cilantro leaves, rocoto chili
‘dots’ , a citrus mixture (2:1 lemon:yuzu, 2 T+2 t lemon juice, 1 T+1 t yuzu juice) and a hit of salt. Fan
out the slices of kanpachi on a plate, top each slice with a cilantro leaf, distribute the juice over the
slices, dot each cilantro leaf with rocoto paste and sprinkle 2 3 fingered-pinches of sea salt over all the slices.
So as we tried the appetizer, we both remarked how similar the flavors were to the oyster tiradito we had had at Matsuhisa, LA.
…and now that I know the Wegmans sushi/sashimi bar also as sushi grade scallops, I can’t wait to do the scallop tiradito variant from Nobu Now!
Kanpachi – Wegman’s, Chestnut Hill, MA
Rocoto Chili paste – La Chapincita Market, Waltham, MA