Sushi Kirimon, a restaurant in Osaka, Japan, has added to its menu a mouth-wateringly tasty but eye-wateringly pricey serving of sushi.
The “Kiwami Omakase” course, comprised of 20 pieces of sushi, costs JP¥350,000 (£1,927; $2,475), making it the world’s most expensive sushi.
The previous record was set in 2010 by chef Angelito Araneta Jr, whose offering of five nigiri pieces garnished with diamonds and wrapped in 24-karat gold leaf cost customers 91,800 Philippine Pesos (£1,313; $1,978).
Sushi Kirimon’s record-breaking serving is made using traditional techniques and methods. Using carefully selected ingredients from all over Japan, the restaurant created this dish to promote Washoku (traditional Japanese cuisine).
The dish mostly consists of pieces of nigiri, which is thinly sliced raw fish placed atop a ball of rice, although there is also one piece of maki (sliced sushi roll).
Here’s a breakdown of the entire dish, as seen in the above image, starting from the top row, going left to right:
- White tilefish and beluga caviar
- Shinko (baby gizzard shad)
- Pacific bluefin tuna
- Chum salmon
- Bigfin reef squid
- Sei whale tail meat
- Murasaki uni (purple sea urchin)
- Bafun uni (green sea urchin)
- Steamed abalone
- Slice of futomaki ('fat roll') containing hairy crab, conger eel, dried mullet roe, monkfish liver, purple sea urchin, cucumber, matsutake mushroom, shiitake mushroom, kanpyo (dried gourd shavings), oboro (crumbled shrimp paste), and egg
- Fatty tuna belly
- Medium-fat tuna belly
- Lean tuna back
- Marbled tuna belly
- Seared tuna belly
- Japanese tiger prawn
- Button shrimp and beluga caviar
- Conger eel
- Sea eel and black truffle
- Hairy crab and beluga caviar
Once all the pieces of sushi are assembled on the plate, a sprinkling of gold leaf is added as the final touch.
The fish are sourced from all around Japan. For example, the tilefish is from Oita, located on Japan’s southernmost island of Kyushu; the button shrimp is from the northernmost island of Hokkaido; the shinko fish are from Shizuoka, located on the south coast of Japan’s main island of Honshu; and the the tiger prawns are from Awaji, a small island situated between Honshu and Shikoku Island.
The rice used for the nigiri is from Akita prefecture, located on the north-western side of Honshu, whilst the rice used in the sushi rolls is a blend of Akita rice and Tsuyahime rice from Yamagata prefecture.
The sushi vinegar used in the rice is a proprietary blend of aged vinegars from Tokyo and Chiba.
A few of the ingredients are from outside of Japan, such as the matsutake mushrooms from China, black truffles from Italy, and whale meat from the North Atlantic Ocean.
Sushi Kirimon has spared no effort in bringing together these special ingredients and preparing them in the traditional Japanese way, justifying the record-breaking price tag.
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