Sushi Shin, Redwood City-10/2/2021
The restaurant/Arrival | 21 course Omakase | Preparation & Platting | Preparation & platting continuation |
Here Jason is arranging all the crab meat into a nice bowl.
Drizzling black vinegar on top of each bowl and then it is served.
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Final presentation.
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The oysters are boiled ahead of time and then Jason cut them in half.
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He topped each bowl with yuzu zest.
The uni is spooned into a small bowl and then brushed with soy sauce.
Mother of pearl spoon are used to not spoil the taste of metallic spoons.
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Jason usually served the 3 other guests and Betsy usually put all the food on a tray and serve our group.
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Jason cutting the fish.
Brushing of the fish with soy sauce.
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Grinding fresh wasabi and then Jason put it on the plate.
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Final presentation.
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The Monkfish liver is prepared ahead of time and brought back to room temperature.
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Looks like foie gras!
Final presentation.
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Jason slicing the fish.
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He is now starting to serve a bunch of nigiri so he is cutting a variety of fish and put them on a large cutting board.
Slicing more fish...
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Serving the Golden eye snapper
Slicing the salmon..
Shaping the sushi rice and serving
Final presentation.
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Shaping the sushi rice.
Adding fresh grated wasabi to the Tru Toro
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Final presentation
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Preparing the Pike Mackerel
final presentation
NEXT... Preparation & platting Continuation
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