Available with either Tosazu vinegar or Chef Maeda's Sour Plum Sauce...pictured with no sauce here.

Available with either Tosazu vinegar or Chef Maeda's Sour Plum Sauce...pictured with no sauce here.

 

Mackerel Pike Sunomono – $10

 

As we get closer to fall, mackerel pikes (SANMA in Japanese) in northern Japan Sea fatten up, providing us one of the most beloved seasonal flavors.  Here is Mackerel Pike Sunomono.  Chef Maeda uses these mackerel pikes marinated in sweet vinegar, rolls them up in sheets of daikon radish and shiso leaves with radish sprouts, cucumber, and pickled ginger to create a soothing harmony of flavors.  On a hot day, enjoy it with the vinegar marinade (special vinegar sauce called TOSAZU in Japanese).  Vinegar encourages your appetite, helps your digestion, and helps you fight the fatigue.  We also offer this with Chef Maeda’s original Sour Plum Sauce, which is pleasantly sweet and sour made from actual sour plums.  As we approach the fall season, look out for Chef Maeda to offer fresh mackerel pike sushi (instead of the marinated kind).

 

 

Horse Mackerel Sunomono – $10

 

This same appetizer can also be made with horse mackerel (AJI in Japanese), in season until mid to late fall, another good option to keep in your mind.  Currently with more fat content, it will have a softer vinegar flavor – available in both Tosazu vinegar and Sour Plum Sauce.

 

 

 

 

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Sashimi Salad - 新鮮��の梅ソース和え

There are plenty of possibilities within the tradition of Japanese cuisine to make something new.  Maeda did just that with his plum dressing.  Zesty, sweet, and creamy, the sauce dresses the fresh cuts of assorted fish.  Seaweed, daikon radish, and radish sprouts are refreshing and provide variations in texture.

    

Available for a limited time – $8