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Sashimi and calculations – How do these seemingly unrelated matters intertwine so intricately?
Most sashimi enthusiasts are likely unaware that to achieve a neatly arranged plate of sashimi, each piece meticulously crafted, which takes them only 1 minute to order and 5 minutes to be served, a chef must undergo approximately 3 years of training, coupled with the need to carefully calculate every day...
Sashimi chefs need to be adept at calculations, do you know why???
How does sashimi relate to calculations? Let's hear the story of the handsome young head chef, Dương Tuấn Dũng, from Chen By NamChen restaurant - one of the most famous Japanese hotpot and grill restaurants in Hanoi!
1. Sashimi and 3 Years of Hardship
According to Mr. Dũng, making sashimi isn't just about slicing fish as many people think.
Initially, the fish scales must be removed, and the fish must be divided into separate parts such as loin, belly, bones, head,... The reason for dividing the fish isn't just for ease of cutting, slicing, shaping, but also because each part of the fish has its own suitable storage temperature. This temperature directly affects the tenderness, sweetness of sashimi, making this step extremely important.
Making sashimi isn't just about slicing fish as many people think...
When selecting fish, the chef must evaluate the meat's quality to determine which parts meet sashimi standards and which do not. Then, the meat that meets the standards will be prepared upon customer request.
During preparation, the sashimi chef's cutting movements must be quick, precise, and decisive to ensure the smooth, beautiful surface of the fish slices while maintaining consistent thickness.
The classification of fish meat quality and the slicing process for sashimi to be quick, precise, and uniform are based on accumulated chef experience. Therefore, the higher the experience, the more skilled the craftsmanship, resulting in not only tastier but also much more visually appealing sashimi.
When slicing, the chef's movements must be quick, precise, and decisive while still ensuring strict standards
According to Mr. Dũng, typically, a chef needs about 3 years of training in Japanese cuisine to handle essential processes in a standardized manner. However, becoming a master, an artisan, may require a lifetime of dedication!
2. Sashimi and Daily Calculations
You may not know, but calculation is a process that every sashimi chef must master, especially at Chen By NamChen. The characteristic of sashimi requires the use of fresh fish, and the restaurant's sashimi fish is imported whole from Norway, transported by air to Vietnam.
Each time fish is ordered, ordering too much leads to waste as it cannot be used for long due to the freshness of the dish being compromised, while ordering too little results in customers not being served properly, so Chen's chefs have to estimate the number of guests based on each day's characteristics to order just the right amount.
Diligently crafting decorative elements...
Additionally, depending on the season, the quality and quantity of fish will vary, and the chef must also order suitable fish species according to the season to ensure the best taste and nutrition.
3. Indulging in Sashimi with Head Chef Chen By NamChen
After a few minutes of watching Mr. Dũng deftly slice and decorate, I found myself seated before a sashimi set featuring Norwegian salmon, pressed trout with golden and red roe, and octopus from the restaurant. Priced at 250,000 VND, it's just right for two.
When enjoying this dish, you can have one or two cups of sake to warm the palate and reduce any fishiness if your sense of taste is too sensitive.
Sashimi should be dipped in Japanese soy sauce with a touch of wasabi, accompanied by finely shredded radish, shiso leaves, lime, and pickled ginger.
Sashimi must be dipped in Japanese soy sauce, with a hint of wasabi
Sashimi is a dish of contrasting temperatures and flavors, a harmonious blend of hot and cold, with each seasoning serving a purpose - regulating temperature, offsetting any fishiness, sterilizing, reducing greasiness, and enhancing the sweetness of the fish. Therefore, it's best enjoyed with all the accompaniments, not leaving any behind!
If you find the flavor too intense, don't skip the wasabi. Instead, inform the staff at Chen By NamChen, where they offer a milder version, tailored to suit the majority of Vietnamese palates, with a smoother, less pungent kick.
Indulge in the enticing sashimi set by Chen By NamChen
The Chen By NamChen brand not only enjoys legal protection but has also become a familiar name in the hearts of many Hanoi food enthusiasts. Currently, you can only enjoy the fresh, delicious, and enticing sashimi set under the Chen restaurant brand at three locations in Hanoi: 18 Doan Tran Nghiep, the newly opened branch at 43 Giang Vo, and the upcoming branch at 116 Hoang Ngan opening this winter.
The Chen By NamChen brand has become a familiar name in the hearts of many Hanoi food enthusiasts
Grab exciting offers of up to 20% off when you visit Chen By NamChen for some delightful sashimi this month.
A simple plate of sashimi holds the intricate artistry of our chefs. So, take your time to savor every flavor with every chew.
Experience the culinary brilliance of Hoàng Nguyên.
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