PDF-NIGIRI SASHIMI

NIGIRI SASHIMI two pieces per order two pieces per order ALBACORE white tuna 7 AMAEBI w fried head gf 16 CHUTORO gf 12 CRAB STICK 5 EEL 7 EGG OMELETTE 5 FLUKE gf 6 FLYING FISH EGG 6 I. Hiro $132 8 Rolls, 12 pieces Nigiri California Roll Crab mix, avocado, cucumber Hiro Crunch Roll Crab mix, avocado, cucumber; tempura fried, topped with hot sauce Spicy Tuna Roll Tuna, tempura cris SALMON * kunsei sake smoked salmon 6 / 8 * sake salmon 6 / 8 * sake toro fatty salmon 6.5 / 8.5 * aburi sake toro seared fatty salmon 6.5 / 8.5 TUNA * albacore seared white tuna 5 / 7 * maguro ANGEL PRAWN .....$10 grilled soft shell prawns, aka kosho NEGIMA .....$10 organic chicken thigh, tokyo scallion HATSU .....$8 jidori chicken hearts, black pepper kosho TSUKUNE .....$10 ground chicken 3 + +++++++++++++++++ Umu is dedicated to using the highest quality indigenous, line - caught fish from Cornwall and around the British Isles. Executive Chef Yoshinori Ishii has taught our fishermen NOBU MIAMI NOBU CLASSIC S ASHIMI AND SALADS Spicy Miso Chips — Tuna or Scallop * 16 Bluefin Toro Tartar e with Caviar * 45 Salmon or Yellowtail Tartar e with Caviar * 26 Monkfish Pat NOBU �� &#x/Att;¬he; [/;ott;&#xom ];&#x/BBo;&#xx [7;.41;f 1;.36; 45;.19; 5;�.91;„ ];&#x/Sub;&#xtype;&#x /Fo;&#xoter;&#x /Ty;&#xpe /;&#xPagi;&# NIGIRI / SASHIMI (two pieces per order) (two pieces per order) ALBACORE ( white tuna ) 7 AMAEBI (w/ fried head) gf 16 CHUTORO gf 12 CRAB STICK 5 EEL 7 EGG OMELETTE 5 FLUKE gf 6 FLYING FISH EGG 6 I TUNA SAKU Thunnus a lbacares Yellowfin tuna all year round. Tuna saku blocks are not only the perfect color for sushi & sashimi, also the shape make it really easy to prepare the most perfect sashimi 3 pcs2pcs Makimono Tekka cucumber 5 Tekkyutuna, cucumber 9 avocado, cucumber, kani-kama 8 eel, cucumber, eel sauce 9 tempura grouper, onio, mayo 8 tempura shrimp, mayo, avocado, smelt roe 8 Futoma CLASSIC ROLLS LATITUDE: 26 2 piecesunisea urchin botan ebijumbo sweet shrimp unagifresh water eel ikasquid ebipink shrimp magurotuna o torofatty tuna chu torosemi fattytuna hamachiyellowtailhirameflukekinmedaigolden eye TUNA TACO Bigeye Tuna Guacamole Tobiko Jalapeo Scallions Creamy Spicy Aioli EVOTUNA TOWER Spicy Tuna Wrapped withAvocado Tobiko Scallions Kabayaki SauceYELLOWTAIL JALAPEO Sashimi YellowtailJalapeo MIDORImeansgreentakingfromthemagnificentgreenlandscapesaroundtheSintraMountainsItistheoldestJapaneserestaurantinPortugalhavingbeenpresentinthePenhaLongaestablishmentsince1992ThemostrecentconceptofMido These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.Sushi isn\'t tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you\'ll be making sumptuous sushi that will wow family and friends.This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.You\'ll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he\'s sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).Sushi, maki, sashimi, nigiri, oshizushi--it\'s all here. From the California and Dragon Rolls we\'re all familiar with, to tantalizing clam and sea urchin recipes.