We were super stoked when we got a sneak preview of sen-ryo’s latest winter menu, where we had a taste of Ōita Prefecture’s finest ingredients.
Seki aji (horse mackerel) sashimi
Seki aji (horse mackerel) sushi with kabosu (a type of citrus fruit)
One of the highlights from the menu was the seki aji (horse mackerel) – $68 for 2 pieces of sushi and $358 for sashimi – a kind of fish that is caught by experienced fisherman using the traditional pole-and-line fishing technique. The seki-aji fish dishes are prepared in Ōita Prefecture’s classic ryukyu style, where the fresh sashimi is soaked in distinctive sauces to enhance the luscious flavours of the fish.
The seared kabosu-buri (yellowtail) sashimi ($108) stood out for us. Cured in kabosu lime, the zesty flavour complemented the slight char and savoury spring onion.
Butter-grilled noble scallop
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
Fresh from Ōita, the noble scallops ($138 for 2) are like a special collector’s item, with the shells coming in unique colours owing to their varied mineral compositions. Grilled in butter, the scallops were fresh, succulent and tender.
The new winter menu is available at all sen-ryo outlets until 6 January 2019. The menu will be launched in two phases; the first phase will end on 5 December, with the second phase starting on 6 December.
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