Only 16 People a Night Can Eat This 17-Course Omakase | On The Line | Bon Appétit
Bon Appétit・19 minutes read
Royal Sushi and Isaka is a high-end restaurant with a 17-course $300 Omas experience, focusing on quality fish preparation and meticulous rice and fish slicing techniques to provide an exceptional dining experience for guests. Chef Jesso collaborates closely with Omas, combining traditional Japanese culinary practices with modern touches, ensuring fresh ingredients and unique menu offerings that delight customers.
Insights
- Chef Jesso's dedication to freshness and quality is evident in Royal Sushi's meticulous fish preparation process, including receiving fish from Japan just hours before service and utilizing specialized aging techniques to enhance flavors and prevent decomposition.
- Collaboration and attention to detail are key at Royal Sushi, with Chef Justin and Omas working closely together to create innovative dishes like Yaki Gan. Omas's multifaceted role extends to social media photography, while the restaurant's focus on engaging guests with unique sushi options underscores their commitment to a memorable dining experience.
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Recent questions
What is the concept behind Royal Sushi and Isaka?
A passion project combining Isaka and Royal Sushi.
What is Omas service at Royal Sushi?
A 17-course $300 Omas for 16 people.
How does Chef Jesso ensure freshness at Royal Sushi?
Fish received from Japan 10 hours before service.
What is the process for aging fish at Royal Sushi?
EKG process to prevent rapid decomposition.
How does Royal Sushi approach fish preparation?
Meticulous process involving breaking down and sorting.
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Summary
00:00
Royal Sushi: Meticulous Preparation, Exquisite Presentation
- Royal Sushi and Isaka is a passion project under one roof, featuring a boisterous Isaka with great food talk behind the Noren curtains.
- Omas service at Royal Sushi means "I'll leave it up to you," offering a 17-course $300 Omas for 16 people a night, with eight people per seating.
- Chef Jesso, the owner, receives fish from Japan 10 hours before Omas service, distributed by Yama Seafood owner Noou, ensuring freshness and quality.
- Mackerel, a favorite fish of Chef Jesso, undergoes a salt curing and vinegar soaking process to enhance its flavor and freshness.
- Japanese longtooth corer fish is aged using the EKG process, ensuring quality and freshness by preventing rapid decomposition.
- Fish preparation at Royal Sushi involves breaking down and sorting a large quantity of fish, with a meticulous process that takes hours.
- Rice preparation is crucial, using special grains and vinegar, with a meticulous washing and cooking process to achieve the perfect texture and flavor.
- Tuna breakdown involves separating different cuts like Otoro, Choro, Akami, and Kama, with specific uses for each part in sushi preparation.
- Dry aging of fish concentrates flavors, with the Kuay fish being aged for a week to enhance its taste and texture for sushi service.
- Slicing and presentation of fish, like king salmon belly from New Zealand, is done meticulously using a special Japanese fish slicer for optimal texture and presentation.
14:11
Collaborative chefs create innovative Japanese cuisine.
- Chef Justin and Omas work closely together, relying on each other's opinions for food ideas. They are preparing Yaki Gan, grilled beef tongue marinated in mirin, soy, and sake, with salsa matcha and shio Nei sauces.
- Omas, a sushi chef and restaurant owner, also handles social media photography for the restaurant, using a Canon R6 Mark II and a lightbox for close-up shots of specials, taking about 10-15 minutes per photo.
- Omas updates the daily Omas menu, working with his father, Sushi Master Masaharu Ito, who makes tamagoyaki, a sweet-savory egg omelet, in a square copper pan, showcasing technical expertise.
- The restaurant's pre-shift preparation involves final cutting of ingredients like squid, live scallop, and shrimp, with specific dishes like shimaji, KU, ishigaki nuro, and akami and Toro dry-aged. Special add-ons include A5 wagyu, caviar, Hokkaido uni, and unique sushi options, with a focus on engaging with guests during service.
