Sashimi has been one of my favourite discoveries since the time I have started writing about food. Clean, cut, precise slices of fish served with some Soy and Wasabi. Although the Japanese style of Sashimi is quite simple, Chefs worldwide are experimenting with modern age Sashimi like never before and giving it a twist like never before. One of our own, Executive Chef Ritesh Negi who’s heading off the kitchens at the Radisson Blu MBD Hotel Noida decided to treat me over a dinner of new age Sashimi that he has planned out.
The Modern Age Sashimi
We start off with a Salmon and Cheese pillow which combines tartness and creaminess of cream cheese along with the meaty Salmon. In the side, some sweet sticky Teriyaki sauce and nutty roe adds another layer of flavours. Scallops are my next victim as I try them out with a dash of red radish and home-made salsa.The combination of sweet and tang superimposed on the watery texture of the scallops sends my taste buds in a tizzy. There’s also a Tuna Tartare combined with a Chili Teriyaki and Capelin Fish Roe, Squid Salad and Torched Salmon Steaks that you might want to try out.
Let’s get to the Sushi now. Chef Negi makes me try out a Dragon Roll with Japanese Eel, the ubiquitous Tex-Mex Roll which incorporates Tuna along with crushed Nachos on the outside. On the vegetarian side, I try out the Sweet Shittake and Bean Curd Roll and a Spicy Baby Corn and Cream Cheese Uramaki. The flavours are quite unique and makes trying out this new age Japanese menu at R.E.D, Radisson Blu MBD quite inviting.
