What could be simpler, after all, than slicing the block of raw fish into thin strips of meat, almost translucent with an orangey shade? The Japanese chef, making much out of little through aesthetic enhancement, explains to me why fish makes the best cuisine in the world. With sashimi, life can be real simple yet satisfying.
Fish, the main ingredient in most Japanese dishes, always finds its way to your heart. The tantalising smell of freshness, with a little pulse felt while the slice of sashimi was lying quietly between my palates, I could feel the blood rising in my veins. Yes, indeed, I was invaded by fish, emotionally and mentally...
Salmon Carpacio @ RM9.90
Raw salmon slices with Sushi King dressing
Salmon Skin Pari Pari
Unagi Kabayaki @ RM18.90
Kabayaki is a term used to describe fish, particularly unagi. The eel is slit open into fillet and dipped in the kabayaki sauce before being grilled over charcoal fire.
Sushi King Sdn Bhd.
34000 Taiping, Perak.