Oribu sashimi Tag

The Art of Sashimi — Oribu’s Chef-Hatted Knife Work and the Philosophy Behind Parramatta’s Finest Raw Fish

There is a test that Japanese chefs have applied for centuries to evaluate the quality of a kitchen's sashimi preparation, and it has nothing to do with the price of the fish. The test is this: does the cut affect the flavour? A correctly made sashimi cut — executed with a yanagiba knife, at the correct angle to the muscle fibres, with a single drawing motion — produces a surface that is clean, smooth, and intact. The proteins are not...