Myers was in town recently for a seafood-themed master class that was part of The Signature Series, an epicurean series of dining events and masterclasses by MBS. He showcased his deft knife skills when slicing sashimi, dished out tips on handling seafood and served his signature dishes such as tuna with tosa soy sauce and black truffle, as well as Hokkaido scallops with finger lime and yuzu honey.
And with the opening of his second outlet of Adrift in Tokyo’s glitzy Marunouchi business district in November, he will get to spend even more time there.
One of the key features of the menu at Adrift Tokyo is wood-fired food that inspired by
The self-professed “gypsy chef" is also hungry to expand his restaurant empire around the world. He plans to open restaurants in 15 cities such as Sydney, London, Cape Town, Bangkok and Seoul.
Well, I have some tips on handling seafood:
1. Rinse the sand off the shell. Use a flat knife to run through the griddled edges, pry and pop the shell open.
2. Pull out and remove the scallop’s outer rim that contains the roe and stomach. The pink roe can be grilled or made into a sauce, while the other parts can be stuffed into a maki sushi.
3. Wipe a sharp knife with a damp towel so that the knife cuts through the meat smoothly.
Tip: “The best way to eat raw scallops is with a dash of fleur de sel salt. It brings out the natural sweetness of the scallops and adds a slight acidity and minerality from the ocean.”
1. Ask for a block of tuna to slice it at home. Pull a dampened sharp knife backwards, run through the meat and bring the knife forward. Slice the fish into one finger-thick slices.
For sushi newbies, start with akami (the top lean loin of the tuna) as it is the most clean-tasting cut and does not have strong flavours. For a tasty treat, marinate the akami in soy sauce for 30 seconds to intensify the flavours of the fish.
2. After slicing chutoro (medium-fat tuna belly), scrap the sides of the skin with a spoon. You can have enough meat for a tuna tartare that glistens with natural oil from the fish or the indulgent chunk can be stuffed in a maki sushi.
Tip: “Most people think that fresh raw tuna is the best, but I prefer dry-aged ones. The pieces of tuna are tightly wrapped and placed in an air-tight box filled with ice for two weeks. In an ice box, the coldness of the ice is evened out through the fish; it tenderises the meat and deepens the flavour."
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