Head Sushi Chef Hiro Sawatari of the Japanese restaurant, Sen NYC, located in the Flatiron District of New York City shares a delicious taste of the restaurant with his recipe for his inspired recipe for Tuna Tartare.
I had the opportunity to meet Head Sushi Chef Hiro Sawatari during my dinner at the restaurant. Watching him in action is like poetry in motion, as he is a true culinary artist deftly combining traditional skills with contemporary presentations. Learning the art of sushi is an in-depth process with long apprenticeships, and Chef Hiro Sawatari has thirty-five years experience and has a loyal following that come to Sen NYC to experience his skill.
Head Sushi Chef Hiro Sawatari
Growing up in Kyushu, Japan, he discovered the art of sushi at a young age and honed his culinary skills working at top restaurants. Chef Hiro immigrated to the Unites States in 1984, and his career has flourished.
During my dinner at Sen NYC, one of the many courses I sampled was Chef Hiro Sawatari’s presentation of Tuna Tartare, which was visually impressive, and a delectable palate sensation with lovely contrasts, sweet and savory, citrus and bitter greens, and smooth and crunchy textures.
Chef Hiro Sawatari graciously shares his recipe for Tuna Tartare.
Sen NYC Tuna Tartare
Ingredients for the Tuna Tartare:
|
3
|
Ounces
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Big Eye Tuna
|
|
1
|
Soy Cured Quail Egg, just yoke, no white. Cure for at least 1 hour.
|
|
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0.5
|
Shiso Leaf
|
|
|
0.5 |
Piece |
Scallion, chopped |
Ingredients for the Garnish:
Kurogoma (Black Sesame Seeds)
Crispy Wonton
Micro Greens
Yamamomo (Pickled Mountain Peach)
Ingredients for the Dressing:
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2
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Ounces
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Yuzu Juice
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|
0.25
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Ounce
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Usukuchi Soy
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|
0.5
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Teaspoon
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Sugar
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|
1
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Tablespoon
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Grapeseed Oil
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|
1
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Dash
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Yuzu Kosho (a type of chili paste, add according to flavor of the scallion)
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Method: Blend in mixer until smooth. Taste and adjust with Yuzugoshou and sugar
Method: Chop the tuna with a pinch of scallions and shiso until minced.
Presentation: Put the tuna in a small metal ring in center of plate. Make a dimple on top of the tuna for quail egg. Remove metal ring and place marinated egg on top. Pour 2.5 ounces of dressing around the tartare and garnish with black sesame, wontons, and micro greens. Place mountain peach on side under spoon.
Method to Eat: Mix all ingredients together with a spoon and enjoy. Finish with the pickled peach as a palate cleanser.
Itadakimasu, (pronounced Ee Tah Dah Kee Mass), which means Bon Appétit in Japanese.
Sen NYC Restaurant
Sen NYC serves Lunch Monday through Friday from 11:30 am until 2:30 pm, Happy Hour Monday through Friday from 5:30 pm until 7:30 pm, Dinner Monday through Thursday from 5:30 pm until 10:30 pm, and on Friday and Saturday from 5:30 pm until 11:00 pm. The Bar and Lounge are both open later. The restaurant is closed on Sunday.
Read about Sen NYC in the Restaurants section.
Sen NYC
12 West 21st Street
New York, New York 10010
United States
Telephone: +1-212-388-5736 (SSEN)
Email: infoNYC@senrestaurant.com
Email: RSVPNYC@senrestaurant.com
Website: www.senrestaurant.com/nyc
Facebook: www.Facebook.com/SenNewYorkCity
If you plan to be in Sag Harbor, be sure to visit Sen NYC’s sister restaurant, Sen Sag Harbor. The restaurant opens at 5:30 pm with seating until 9:30 pm Sunday through Thursday, and seating until 10:30 pm on Friday and Saturday. There is a Tasting Menu with seven courses for $28 available Sunday through Thursday.
Sen Sag Harbor
23 Main Street
Sag Harbor, New York 11963
United States
Telephone: +1-631-725-1774
Follow Sen Restaurants on Facebook at www.Facebook.com/SenNewYorkCity or www.Facebook.com/SenSagHarbor.
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