Starters· Chef Kenji
Omakase Nigiri Selection
Chef's choice of seasonal nigiri — hand-pressed shari seasoned with red vinegar, crowned with the finest market cuts. A meditation on simplicity and precision.
Method
- 1
While rice is hot, fold in the combined red vinegar, sugar and salt using a wooden paddle. Fan to cool quickly without mashing the grains. Rest 30 minutes.
- 2
Slice fish at 45° against the grain into 3mm slices. Keep refrigerated until the moment of pressing.
- 3
Wet your hands lightly with tezu (water and rice vinegar, 4:1). Take 15–18g of rice and form a finger-shaped oval with gentle but firm pressure.
- 4
Smear a tiny dab of wasabi on the fish slice. Drape over the rice and press firmly with two fingers to marry them together.
- 5
For scallop, score the top lightly with a knife. For toro, sear briefly with a kitchen torch for aburi-style if desired.
- 6
Arrange on a slate or wooden board. Serve immediately — nigiri deteriorates within minutes of pressing.
“Every dish tells a story. This recipe captures the essence of what we do at VELVET — honouring tradition while embracing the unexpected.”
