Dal 15 Marzo, nel menu dei ristoranti "Selvaggi" sarà possibile gustare
WILD' RESTAURANTS
January was the month of ‘Wild Alaska Seafood’, a month full of events, promotions, videos with recipes narrated by well-known influencers of food, nutrition and sport, but, above all, it was a month dedicated to a sense of responsibility, to that sustainability which, for Alaska's fisheries, is a top priority thanks to a 1959 law that became part of the Constitution. All fish species are born and grow free, feeding in the pristine waters of the far northern Pacific Ocean. They are rich in Omega 3, long-chain polyunsaturated fatty acids, considered true health allies. The texture is firm and compact for the salmon and soft for the coalfish, also known as gindara or black cod.
From 15 March, for one month, the operation continues with RISTORANTI SELVAGGI DELL'ALASKA (WILD RESTAURANTS OF ALASKA) with the participation of nine restaurants that are part of AIRG, the Italian Association of Japanese Restaurateurs that promotes the cuisine of the Rising Sun through events and tastings. Nine famous Japanese chefs will put wild salmon, Alaskan coalfish and ikura on the menu, confirming the taste, versatility and naturalness of these extraordinary fish.
HERE ARE THE RESTAURANTS, DISHES ON THE MENU, CONTACT E-MAIL AND WEBSITE
FINGER'S GARDEN (Milan) info@fingersrestaurants.com www.fingersrestaurants.com
Shiso tempura with king crab, ikura and ponzu sauce; Bis Mayo no Miso: Wild salmon and scallop blanched on miso mayo with asparagus, radishes and daikon marinated in rice vinegar; Scallop and black cod robatadi in teriyaki sauce; Samui roll: Wild salmon and pumpkin flower tempura inside wrapped with scallop, wild salmon, ikura and Japanese dressing;Finger's Giò: wild salmon and ikura gunkan + gunkan with King Crab ceviche in cucumber foil.
KOKORO (Milan)
kokoriristorantegiapponese@gmail.com
Gindara no nitsuke, stew with dashi sake, sugar, mirin, soya and fresh ginger; red salmon tartare, seasoned with yuzu juice, yuzukosho, salt oil and ikura.
MAMBO TONY SUSHI (Varallo Sesia)
348 7901480 whatsapp
www.menuconte.it/mambosushi
Alaska Ikura Gunkan, sushi rice bites, nori seaweed, ikura marinated in ponzu sauce; Alaska shakenigiri, sushi rice bites with salmon.
MIKACHAN (Rome)
338 1737246 whatsapp
www.mikachan.it
Enveloping Gindara: marinated in miso, sake, sugar and yuzu peel; Pearls of the Alaskan sea: marinated in soy, sake and mirin; Salmon: intense with smoke and citrus.
OSAKA (Milan)
ristoranteosaka.milano@gmail.com - www.milanoosaka.com
Yakizakana Set: grilled salmon in a complete menu; Sake ikura don: sushi rice covered with salmon and ikura; Gindara Saikyoyaki: Alaskan charcoal marinated in miso and grilled.
POPOROYA (Milan)
info@poporoya.it
www.poporoyamilano.com
Ikura gunkan: morsels of sushi rice, nori seaweed and ikura;
SHIRO (Milan)
info@poporoya.it
www.ristoranteshiro.it
Gunkan nigiri ikura: morsels of sushi rice, ikura marinated in soy, nori seaweed; Gindara saikyoyaki:charcoal marinated with miso, sake, mirin and sugar, grilled.
VIEW LIVE (Milan)
robysushi@hotmail.com
viewrestaurant.it
Ikura Vanity ikura hearts in teriyaki and balsamic vinegar, with small onigiri; Alaska Flower rose of wild salmon with white tartare, daikon and peperosa; Nigiri ebi botan of red prawn with head in tenpura; Carbonaro mantecato with caramelized onion and Taggiasche olives; Tenpura of king crab Catalan style with fresh tomatoes.
ZERO (Milan)
zeromagenta@me.com
www.zero-milano.it
Carbonaro marinated in miso cream; Sushi and Sashimi of pure ikura; Roll of smoked salmon with mango, pepper and wasabi sauce; Salmon tartare with ikura and ponzu gelée.
A unique opportunity to have your mouth watering!
Read more: www.alaskaseafood.it
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