67 WEST 100 SOUTH
SALT LAKE CITY, UTAH 84101
(801) 595-8888
SUNNY TSOGBADRAKH, EXECUTIVE SUSHI CHEF
Call Naked Fish, make reservations, and request omakase. That’s the first thing you need to do when planning an evening at Naked Fish. Chef Sunny Tsogbadrakh knows far better than you the best selections in his kitchen on any given day. Trust him. When going the route of omakase, you surrender everything you think you want and simply tell the chef, “I’ll leave it to you.” No menus, no wavering back and forth on what to get or what to avoid. Chef Sunny dials it up for you at his discretion.
Naked Fish flies its fish in all the way from Tokyo, making several trips to the airport throughout the week. Most of their fish is killed ike-jime, which involves spiking and killing the fish quickly, preventing reflex in the muscles and thus leaving a stress-free fish. And a stress-free fish means a better, softer-flavored fillet. According to the general manager, Christian Frech, this is one of the most humane methods of killing fish.
Even if you don’t want to give all control over to Sunny, it’s a good practice to surrender for just one order of nigiri or sashimi. Oftentimes they’ll even bring you a cut of the fish that is more unusual than you’ve ordered before—like salmon belly or salmon shoulder. And the same rules apply whether it’s pork or fish; the belly and shoulder are always a good bet.
Thanks to fresh wasabi, perfectly seared scallops, crispy shishito peppers, and, of course, the sake menu, Naked Fish ravishes guests and invites them to stay awhile. Great restaurants are the sum of compelling food, good vibes, apt environments, and hospitality. At Naked Fish a wonderful synergy of all these components grace the guest with a night worth remembering.
(SERVES 2)
5 ounces sashimi grade hamachi, cubed
1 cucumber, thinly sliced
1 jalapeño, thinly sliced
1 ounce green onion, thinly sliced
For the sauce:
½ ounce rice wine vinegar
4½ ounces miso
1½ ounces sugar
1 ounce mirin
¼ ounce grated ginger
2 teaspoons lemon juice
2 teaspoons lime juice
Mix all sauce ingredients together. Add hamachi, cucumber, jalapeño, and green onion to sauce.
Garnish with ginger blossom and serve over Japanese milk leaf (if available).
Note: Sunny’s tip is to soak the green onion in water to take away some of the strong flavor. He also likes to use dehydrated cucumber.
