seven sushi samurai 2009
         
seven sushi samurai
Thanks to everyone who came to the Eat-Japan Sushi Awards 2009. It was a truly unique evening of stunning sushi, and the seven entries were all of world-class standard. There could only be one winner though, and that honour went to Tomoyuki Abe of Sushizen with his entry Crispy Salmon. Find out about all the entries here.

sushi awards 2009 winner
Crispy Salmon
Tokyo, JapanSushizen
Chef Abe first marinated the salmon in Kikkoman Soy Sauce and mirin, a traditional technique known as tsukekomi, which draws out excess water and intensifies umami, thus retaining the natural deliciousness of salmon; “I have always been taught to prepare, but never to over-prepare, the fish,” says Abe. “I also wanted to bring something new to the salmon, a crispiness that is not its natural texture”. This was achieved by a topping of deep-fried chips of lotus root and avocado, and crumbs of tempura batter.
Ingredients: Kikkoman Soy Sauce, Clearspring Toasted Sesame Oil, Kinjirushi Wasabi, Mizkan Rice Vinegar, Akita Komachi rice, Salmon, Lotus root, Avocado, Flour, Tempura oil, Mirin, Bamboo leaf
sushi awards 2009 winner
sushi awards 2009 winner
Wild Salmon in Tranquillity
Sayan ISAKSSONMore about Sayan sushi awards 2009
Stockholm, SwedenRåkultur
A visually stunning entry. Oyster tapioca in a daikon-wrapped gunkan sushi was served together with a delicate tower of crisp salmon skin and a bead of shimmering black emulsion from belly fat. The clean presentation was inspired by Japanese Zen gardens.
sushi awards 2009 winner
sushi awards 2009 winner
Forest Champ in Autumn
Taiji MARUYAMAMore about Taiji sushi awards 2009
London, UKNobu Berkeley
A classically presented sushi based on the key concepts of health and umami. Seasonal mushrooms combined with other umami-rich ingredients to showcase the central role of umami using traditional sushi skills and presentation – all at just 25kcal per piece.
sushi awards 2009 winner
sushiawards2009
Rivieria di Ponente
Brendan BECHTMore about Brendan sushi awards 2009
Combined classic Italian ingredients in an innovative rounded sushi, filled with a stunningly fresh pesto and topped with line-caught, wild sea bass, Taggiasche olives and a brilliant blue borage flower. A wonderful example of Brendan’s concept of “Sushi Italiano”.
sushiawards2009
Nigiri Sardina
Nigiri Sardina
Madrid, SpainKabuki Wellington
Designed to highlight the gastronomic value of the much under-rated sardine. Topped with charcoal oil, balsamic vinegar reduction, olive oil and requesón curd trickled with honey. A clean and elegant sushi, crafted with Japanese skills but effortlessly recalling Mediterranean cuisine.
sushiawards2009
Itadakimasu
Itadakimasu
five elements, in honour of the bounty of the earth
Mitsunori KUSAKABEMore about Mitsunori sushi awards 2009
California, USASushi Ran
Another conceptually brilliant entry from the 2008 champion. Using diverse ingredients to evoke the five colours, elements and tastes of nature; wrapped in a bamboo leaf then grilled and eaten with a spoon, with each bite containing specific and stunning tastes.
sushiawards2009
Aki Harinezumi
Prague, Czech RepublicMiyabi Restaurant
A bold, vibrant and exciting reimagination of sushi, combining classically Czech autumn ingredients: smoked duck, beetroot, cranberry and apples. Brought together with a deliciously velvety blanket of creamy sauce, another mainstay of traditional Czech cuisine.
sushiawards2009

 

 
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