A perfect winter Omakase masterpiece!
-Live Penobscot Bay Scallops
-Hokkaido Uni
-Yuzu Soy & Ginger Scallion Sauce
-Seared with a Smoking Hot Scallion Oil
-Garnished with Chive, Micro Cilantro, Umi Budo (Sea Grapes)
📆 Book now with the link in our bio @coralomakase@pointsevennyc
#omakse #omakasenyc #seafood #scallops #uni
A winter Omakase masterpiece by Chef Robby Cook
-Live Penobscot Bay Scallops
-Hokkaido Uni
-Yuzu Soy & Ginger Scallion Sauce
-Seared with a Smoking Hot Scallion Oil
-Garnished with Chive, Micro Cilantro, Umi Budo (Sea Grapes)
Book now with the link in our bio @coralomakase
#omakse #omakasenyc #seafood #scallops #uni
Throwback Sushi >>> ChiMaki Zushi & Sanma BoZushi
I first learned how to make ChiMaki around 2005 @bondstnyc
Overnight KOBUJIME Hirame with sushi rice seasoned with chopped Gari & Goma. You could add Shiso or Kinome too…
Then folded into a little package with Bamboo leaves… Sasa
Bozushi or stick sushi is made with a towel then you roll it into a cylindrical shape. This one is topped with marinated & seared Sanma/ Pike Mackerel. Garnished with Sudachi so the rice doesn’t stick together.
The Original traveling Sushi @coralomakase@bentobypointseven
Enjoy! 🍣🫡
#oldschool #sushi #chimaki #bozushi #tunafase
New winter dishes are here!
- Buri Shabu Shabu
Wild King Winter Yellowtail Hotpot
The fish is from Fukui Prefecture
Garnished with Shiitake mushroom, Mizuna (Japanese Mustard Greens), Grilled Scallions
Shabu Shabu is a popular Japanese hot pot (nabemono) dish. It means Swish Swish, referring to the sounds of paper thin slices of meat cooking in the broth.
- The fish is cooked in a broth of Sake Yuzu Dashi
- After cooking in the broth all can be dipped in a Charred Tokyo Scallion Ponzu
🍣 10 & 17 Course Seatings
📆 Reserve your seat now
#pointsevennyc #coralomakase #omakasenyc #seafoodnyc #sushinyc
