Serves Four as a first Course
12 pieces unagi
2 cups steamed white rice, seasoned with rice wine vinegar
1 tablespoon olive oil
1/2 white onion, peeled and chopped fine
1 garlic clove, peeled and minced
1 cup teriyaki sauce
1/2 cup tomato sauce
1/4 cup apple cider or juice
In a small sauce pan over medium heat, heat olive oil and saute onion and garlic until fragrant and not browned, about 1 minute. Add remaining ingredients and allow to boil and reduce by half. This should take about 10 minutes. Remove from heat and brush over eel pieces. Divide rice amongs four plates, top with eel and pass remaining sauce at table.
SuperFrozen Bluefin Otoro
Our Bluefin otoro is superior to any other because we only seek out the best Bluefin to offer you. This is the most highly prized portion of the most revered tuna to swim the seas of the world.
Marbled just like a high end piece of beef from the best New York steak house, it will melt in your mouth. When you're looking for succulence, decadence and outstanding quality, this is the tuna you should be purchasing.
Our best Bluefin Toro is caught in the winter when their fat content is highest and their flesh is softest. SuperFrozen processes allow us to offer you this rarity year round.
Fresh Wild Bluefin Tuna Loin
Our richly flavored Bluefin have the darkest and largest flakes with a firm and meaty texture similar to that of beef.
Due to its being a wild and freshly caught fish, we run with the seasons which means we can only offer you fresh bluefin during the fishing season of August to October. The seasonality of this fish is part of what makes it so special and something to look forward to.
Limited Availability from August to October. Requires preorder.