12/16/2023 0 Comments Chirashi deluxe![]() "There has been a significant increase in sashimi sales since lockdown as customers now have an increased opportunity to try the product," says GetFish founder Antonio Muhollo. "A little bit of luxury – a bit of self-care": Simulation Senpai's $55 Hoseki Bako box. 200 grams of bluefin sashimi costs $15 and is available whole or sliced, while salmon, cuttlefish and ocean trout attract similar prices. You don't need to be too worried about having the knife skills of Tetsuya Wakuda or Chase Kojima."īluefin tuna direct from the markets is also offered for home delivery through growing business GetFish. Choose a little block of bluefin and the staff will slice it wafer-thin or thick depending if you prefer Tokyo or Osaka-style sashimi. "These days all the decent shops at the markets have a bespoke sashimi section, though. "Any of the vendors should have some, but my tip for bluefin is Claudio's because it has such a huge Japanese and Korean contingent of food service and retail customers," Susman says. Seafood fans keen to try their own hand at sashimi can easily find the prized tuna at Sydney Fish Market. It's a little bit of luxury – a bit of self-care." They understand that this is food people still want to eat. ![]() When this lockdown hit, I noticed a lot of my friends with sushi restaurants started offering similar takeaway options. "It also meant I could provide work for my chefs while restaurants were closed. Simulation Senpai came about because there was so much demand for high quality sushi at home. "People quickly started messaging me to ask if I was selling them. "During the first lockdown, I started making some cool-looking sushi dishes and posting them on Instagram," Kojima says. The Darling Square eatery specialises in handpicked seafood beautifully scattered on seasoned rice and luscious bowls of raw tuna, salmon and wagyu.Ĭhef Chase Kojima with his luxury sushi takeaway Simulation Senpai in Haymarket. Japanese chefs across Sydney have created their own chirashi and omakase-at-home sets that are (for the most part) much easier to secure than a seat at one of their booked-out sushi counters.Ĭhef Chase Kojima (Sokyo at The Star) was pivotal in starting the chirashi trend when he launched takeaway-focused Simulation Senpai last year. Matsuya is one of many sushi masters offering premium raw fish through lockdown. She then helped me to plan a nice contrast between each seafood through her colouring … and yes, she made it very pretty!" It was easy for Mone to visualise the image I had in my mind by drawing out my description. "My daughter and I are very close so she understands me well. The chirashi sushi box designed by chef Tomoyuki Matsuya and his 11-year-old daughter, Mone, at Choji Yakiniku. ![]() The chef's 11-year-old daughter, More, was a key collaborator on its design, drawing a "map" for the chirashi that her father references daily. Matsuya's chirashi box is a vibrant chequerboard starring tuna belly, kingfish, sea urchin, spanner crab, octopus, truffle, shiso leaf and many more delicacies. "I wanted to showcase my family's craft through the chirashi for guests who missed authentic Japanese food, and also for those who missed out on their omakase reservation at the restaurant due to unforeseen cancellations," says Matsuya, who was serving a $230 multi-course omakase menu at Chatswood wagyu temple Choji Yakiniku before lockdown. When the current COVID-19 lockdown was announced, second-generation sushi master Tomoyuki Matsuya set about cheering up his customers the best way he knew how: through the warmth of good food and high-end chirashi zushi – a blanket of sushi rice beautifully decorated with seafood, herbs, vegetables and the occasional flower.
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