three great places - Fresh seafood
Written by Brian Johnston
Few ingredients suit the current trend for light, contemporary and health-conscious cuisine quite like fish and seafood, whose simplicity demands an expert touch and minimalist approach from the world’s top chefs.
Few people associate Mexican cuisine with seafood, but California-based chef Richard Sandoval has created a restaurant empire showcasing elegant modern Mexican food with an emphasis on fish and other ocean delights from the country’s Pacific and Caribbean coastal cuisines. At his branch at The Pearl-Qatar, try the likes of ceviche (a salad of raw fish marinated in lime juice), octopus, and snapper with mango and mint. Even tortillas, with a lobster and avocado filling, feel contemporary and luxurious.
Qatar. Tel: +974 449 53 876
Opulent and imaginative seafood dining hits the mark at this Chicago restaurant, where Michelin-starred chef Matthew Kirkley dabbles with molecular gastronomy, yet never veers too far from the traditional fine-dining experience. Guests choose from a variety of ever-changing tasting menus, which might include the likes of Maine lobster, langoustine tartare, razor clams in butter, or smoked salmon flavoured with Earl Grey tea, all accompanied by vintage wines. You can also enjoy a Japanese meal in a private tatami room.
Chicago. Tel: +1 773 868 0002
Neil Perry is one of Australia’s top celebrity chefs and, although his Melbourne restaurant has focused on grilled meats, it also features Perry’s signature seafood bar, where diners enjoy the freshest caviar, Alaskan king crab, and cured ocean trout. An open kitchen allows you to watch oysters being shucked, seafood grilled, and flathead fried. The stylish, masculine though somewhat cavernous space sees Melbourne’s great, good, and influential congregate under the moody lighting as they tuck into abalone steak or king prawns. Melbourne. Tel: +61 3 8648 1900
The subject of the mouth-watering 2011 documentary Jiro Dreams of Sushi, 86-year-old Jiro Ono is considered by many to be possibly the world’s best sushi chef. The culinary master has been making sushi since he ran away from home and was first apprenticed aged nine, and has dedicated his life to perfecting the minimalist Japanese nibble. He runs a tiny three-star Michelin restaurant called Sukiyabashi Jiro in Tokyo’s chic Ginza district. Customers have to reserve a year in advance for the fixed menu, which offers 20 pieces of sushi, arranged like works of art, for ¥30,000 (US$305).
This quirky collector’s model mimics a typical tuna (called maguro in Japanese) on the worktable of the fishmongers of Tsukiji market in Tokyo. The 33cm-long model comes completely apart to perfectly replicate the various cuts that precede the arrival of sushi and sashimi in restaurants.
¥29,000 / US$300