How Chef David Schlosser's Michelin-starred Omakase Tackles the Moray Eel — Omakase

raw fish

🥗Healthier: grilled fish

💰Cheaper: cooked seafood

Grilled fish offers a healthier option with less risk of foodborne illness.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

sake

🥗Healthier: non-alcoholic sake

💰Cheaper: white grape juice

Non-alcoholic options provide flavor without alcohol.

nori

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper and lettuce can serve as lower-calorie wraps.

Skewer the Moray eel and grill it until cooked, flipping it to create a toasted flavor.

Prepare a mixture of soy sauce and sugar to use as a glaze for the eel.

Simmer the sea cucumber in sake and dashi to enhance its umami flavor.

Carefully clean the abalone, removing the liver and beard, and prepare it for cooking.

Steam the abalone for 90 minutes wrapped in plastic to create a sous-vide effect.

Grill the burdock root wrapped in kombu and serve it alongside the eel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens