February 3rd, 2009
On her website vikkismyth.com, Santa Monica, California-based designer Vikki Smyth promises to deliver both “table-top and luminary” designs. Her signature piece, the gorgeous Sushi-Ushi serving platform, is a grand example of both.
This award-winning, eye-catching food-presentationware platter suggests both intrigue and savoir-faire.
Sleek and elegant, this one-inch-thick, clear rectangular platter rests upon an enticing arrangement of brilliantly colored acrylic blocks.
January 15th, 2009
What does the world’s most expensive sushi taste like? Smooth, succulent and a little on the light side according to Yumiko Ono.
The Tokyo restaurant world was shocked last week when a 128 kilogram Japanese bluefin tuna fetched 9.63 million yen ($104,800) - the highest price paid for a bluefin tuna in eight years.
Two restaurants with distinctly different styles bid jointly at Tokyo’s first fish auction of the year, splitting both the cost and the fish.
January 7th, 2009
This 282 pound Japanese bluefin tuna was purchased at auction for $100,000 at the first auction of the New Year on the Tokyo Metropolitan central Wholesale market, commonly known as the Tsukiji market. The price was about ten times the average price and the highest in nearly a decade.
Two sushi owners, one in Hong Kong and one in Japan, paid out for the large fish Monday. This is the first large fish Tokyo auction this year, which usually determines how the market will react over the course of the year. So, if that’s true, we’re in for a very stakes year.
Members of international tuna conservation organizations have agreed to cut their bluefin catch quota for 2009 by 20 percent to 22,000 tons which could mean more high prices this year.
April 21st, 2008
The High Roller sushi roll that sells for $1000 will be served at Koi restaurant in New York : It starts with marinated and poached fois gras that is covered with succulent Langoustine (lobster).
Then the roll is brushed with saffron/vanilla bean butter and encrusted with caviar.
Finally, when the roll is served the Chef comes tableside to shave white Alba truffles and drizzle them with 100 year balsamic.
Source : Luxist / Nymag
