Duo Chefs Takatoshi Kadowaki & Mory Sacko

Nigiri of
White Star Snapper,
White Ponzu

With Champagne

Serves 4

The White Star Snapper is a fish native to Kyushu, often referred to as the “ghost fish” due to its rarity. For this dish, Chef Takatoshi Kadowaki selected an exceptional specimen, prepared using the traditional techniques of the Edo school to reveal the full depth of its natural umami. The nigiri is served in its purest expression, finished with just a touch of salt to let the fish's delicate character shine through. In response, Chef Mory Sacko presents a white Champagne ponzu sauce, slowly reduced to develop greater depth and intensity, where Japanese citrus meets the freshness and complexity of Veuve Clicquot Yellow Label.

Duo Chefs Takatoshi Kadowaki & Mory Sacko recipe

Nigiri of White Star Snapper, White Ponzu with Champagne

Serves 4

Ingredients

The Nigri - Chef Takatoshi Kadowaki

150 g aged, sashimi-grade White Star Snapper fillet
150 g Japanese rice (uncooked weight)
1 tsp freshly grated wasabi
Fine sea salt, to finish
Sushi Rice:
35 ml sushi vinegar (a blend of red vinegar and rice vinegar)
6 g sugar
5 g salt

The White Ponzu With Champagne - Chef Mory (300ml of sauce)

150 ml Veuve Clicquot Brut Yellow Label Champagne
200 ml mirin
150 ml yuzu juice
60 g sudachi juice
70 ml clear soy sauce, supplier "Umami"
40 g water
1 piece of dried kombu (about 5 cm)
4 g katsuobushi
1 whole yuzu and ½ organic lemon, for zesting

Preparation

1. The Nigri - Chef Takatoshi Kadowaki

Prepare the sushi rice by mixing freshly cooked rice with sushi vinegar, sugar and salt. Allow it to cool to room temperature.
Slice the White Star Snapper into thin sashimi-style pieces.
Place a small amount of wasabi between each slice of fish and a portion of sushi rice.
Gently shape the fish and rice together into nigiri sushi.
Finish each piece with a small pinch of fine sea salt.
Serve immediately.

2. The White Ponzu With Champagne - Chef Mory (300ml of sauce)

Bring the water to a simmer with the kombu, then remove from the heat and add the katsuobushi. Leave to infuse for 30 minutes, then strain.
Reduce the mirin by three quarters.
Add the sudachi and yuzu juices, then reduce by half again.
Add the kombu and katsuobushi infusion, then reduce by half once more.
Zest the yuzu and the organic lemon directly into the liquid, then leave to cool.
Once cold, add the champagne and the clear soy sauce, to taste.

Pairing

La Grande Dame Rosé 2018

Champagne expresses itself as beautifully on the plate as it does in the glass. Yellow Label brings freshness and tension to the sauce, while La Grande Dame Rosé 2018 mirrors the delicacy of the fish and the brightness of the Japanese citrus with the depth, elegance and precision of its Pinot Noir.