Fluke with marinated kelp and uni powder from Tsuki.
Master Kazutoshi Maeda creates this uni powder by cooking sea urchin down with egg yolks until they resemble something akin to silky breadcrumbs. The resulting product has all the familiar flavors uni fiends crave from our briny, spiny friends, but with a palate-coating depth thanks to the yolks. Melting as it hits the tongue and paired with the vinegary kelp on a swath of fluke, the powder sets the stage for a symphony of tastes and textures magically culled from a single piece of sushi.
See my other post for the skinny on Tsuki’s omakase.
