Carbonatix Pre-Player Loader

Audio By Carbonatix

Kinmedai, or golden eye snapper, lives in cold, deep waters, which gives the fish fattier flesh and flavor notes of lobster and prawn. Credit: Greg Rannells
Bognar hangs akamutsu (rosy sea bass), also called nodoguro (black throat sea perch), 24 hours to dry, then ages it another three days before torching the skin to serve. Credit: Greg Rannells
Bognar sources uni, or sea urchin, from Japan, where it is graded and auctioned. Bognar said U.S. distributors give the highest-grade uni to clients who purchase the most product. “We buy a lot of uni,” he said. Credit: Greg Rannells
Bognar sources A5 wagyu beef, known for its exceptional marbling, from Kagoshima, Japan. Credit: Greg Rannells
Nippon Tei sous chef Kevin Pellegrino has spent years perfecting his knife sharpening skills. Collectors from all over the world send him their knives to refinish and sharpen. “Kevin’s influence in the kitchen is powerful,” Bognar said. “He helps to mold everyone around him. At Nippon Tei, we all have sharp knives.” Credit: Greg Rannells
Nippon Tei’s ceramic soy sauce containers were purchased 18 years ago at Tsukiji Market. Credit: Greg Rannells
Bognar sources kohada, or gizzard shad, from Japan’s famous Tsukiji Market, then cures the small, sardine-type fish and marinates it in rice vinegar. Credit: Greg Rannells
From top, saba (mackerel) nigiri is cured and marinated five days, while hirame (flounder) nigiri is aged 10 days and served with fish sauce. Credit: Greg Rannells
At a recent collaborative okmakase dinner, chef Yoni Lang prepared the birds nest, featuring fried white kombu (seaweed), hirame (a Japanese halibut) and pickled coconut sauce. Credit: Greg Rannells
Isaan Hamachi, one of Bognar’s omakase dishes, features yellowtail hamachi, coconut fish sauce, candied garlic, Thai kosho (a chili paste) and chili oil. Credit: Greg Rannells

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.