Entree


An example of the Deluxe Chirashi at Maeda Sushi Restaurant

*pictured – Deluxe Chirashi

 

Chirashi is a very popular style of sushi in Japan. 

ちらし (chee-rahsh-ee) means “scattered” or “spread” in Japanese and the slices of fish and other ingredients are literally spread atop a bowl of sushi rice.  It is popular during lunch time for the busy Japanese businessmen as it is quicker to consume than having the chef make sushi piece by piece.  But some innovative chefs have made chirashi more than just a “lunch special,” and Maeda is one of them.

 

Maeda’s chirashi is accentuated by the marinated salmon roe which he gives a generous potion to every bowl.  The gentle soy sauce-salmon roe flavor sinks into the whole bowl to give it the signature taste.  Of course, the other ingredients are of the highest quality and in abundance (more piled than spread).  The colorful Chirashi features fore mentioned marinated salmon roe, tuna, white fish in season, shrimp, salmon, egg, kamaboko-fishcake, etc.  Add sea urchin, eel, fatty tuna to Deluxe Chirashi.  Ask for the “omakase” chirashi to have Maeda freely create a chirashi with the day’s best ingredients probably including his hikarimono.  He calls his Omakase Chirashi, “a bottomless bowl of fish.”  It is chirashi supreme, an ultimate.  Chef Maeda applies some final touches to his Deluxe ChirashiAnother common thread besides the salmon roe in all chirashi is the shiitake mushroom and baby bamboo shoot.  They are braised in classic Japanese broth and full of smoky, sweet flavor.  We hope that you find the little brown pieces hidden beneath all the colorful fish to be a pleasant surprise.

 

“After working on it for 30 years, I settled on the current style of chirashi back in 1997, and haven’t changed much since.  I wanted the right balance between different fish, between fish and sushi rice, and among all the colors.”  Chef Maeda

 

 

 

 

 

 

 

 

 

 

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Omakase Sashimi & Kikusakari Kurashizuku

O-mah-kah-say means “to entrust” in Japanese. Let Maeda select the best of all his fish with no limits except balance in flavors, textures, colors… This Omakase Sashimi is the same set that was pictured for the Hartford Courant review of Maeda Sushi Restaurant. On this occasion, with color red in his mind, Maeda selected, yellow tail, fatty tuna, tuna, abalone, horse mackerel arrangement, salmon, and sweet shrimp. Accompanying the sashimi is Kikusakari Kurashizuku. It is an unusual sake from Ibaraki, Japan, roughly filtered with remaining rice and koji particles still active in the bottle. The junmai ginjo is a bit on the sweet side and chewy with some champagne-like fizz.

Maeda Special Sushi

Ten pieces of sushi and a Tuna Roll…

Depending on seasonal availability, it usually consists of:

Fatty or Medium Fatty Tuna, two pieces of Tuna, two kinds of white fish, one Yellowtail, one clam, one Eel, one Sea Urchin or Salmon Roe sushi, Egg sashimi, and one Tuna Roll.

Nine pieces of sushi and a Tuna Roll…

Depending on seasonal availability, it usually consists of:

Fatty of Medium Fatty Tuna, two kinds of white fish, one Tuna, one Egg, one Salmon Roe, one Shrimp, one Yellowtail, one Salmon sushi, and one Tuna Roll.