TAKÉ Japanese Restaurant

TAKE Premium Sashimi Plate L

Number of servings: 2

• Uni 20g
• Otoro 4 pieces
• Chutoro or Akami 4 pieces
• Buri 4 pieces
• Salmon 4 pieces
• Hotate 4 pieces
• Ama Ebi 4L 4 pieces

Method:

1. Using a sharp knife, cut the fish into 0.5cm slices. Place on a serving platter.
2. Serve with the soy sauce and wasabi for dipping.

Sashimi is part of Japan's gastronomic heritage and cutting skills are all-important. Not only are there special techniques for cutting fish, but specific techniques apply to different fish, revealing a particular texture and taste.

About the chef: Head Chef Paisal Lhachonbot (Tom)

Chef Tom, from Udonthani, Thailand, brings 17 years’ experience to his job. Sakura Restaurant, Phuket was his first Japanese restaurant, where he worked as a Chef de Saucier for 4 years. After that, he spent 5 years Japanese Steakhouses to develop his skills, then another 4 years overseas.

After gaining 13 years of experience, he relocated back to Phuket, focusing on Omakase-style skills and was appointed Executive Chef at TAKE Japanese Restaurant in Cherngtalay.

Chef Tom's passion is creating authentic Japanese dining experiences for guests. His trademark is a keen ability to coax maximum flavour from a given set of ingredients, while making sure that all ingredients are top quality and fresh at all timed. Not only excellent cooking skills, but management and ethical skills are at the heart of his professional life.

He is now sharing his Japanese cooking mastery right here at TAKE Japanese Restaurant for all to enjoy the very best imported ingredients from Japan.

TAKE does contemporary Japanese-western cuisine with a touch of discovery. From delectable salads (highlight menu “Avocado Salad”) to fried and grilled seafood, from hearty meats and the freshest of sashimi (uni, otoro, foie gras) to amazing nigiris and rolls. Every bite is melt-in-the-mouth and perfectly seasoned.