Japanese cuisine with Cornish influence
Written by The Cormorant Hotel
Japanese chef Yoshinori Ishii, who is the head chef of Umu in Mayfair, recently met with day boat fisherman in Cornwall. His visit was to show how Cornish fishermen could help meet the demand for top quality produce in London.
The idea is to be able to get the produce from the boat in Cornwall, transport it to London, and be on the plate in a restaurant in under 24 hours, ensuring maximum freshness. The great produce found here in Cornwall is highly desired in the nation's capital, hence why the link has been established between the two regions.
Mr Ishii has expressed his desire to expand his list of suppliers, which could mean a lot more business for Cornish fishermen. He has expressed his desire for these suppliers to use the Ikejime method of preparing the fish once it has been caught, which involves killing the fish as opposed to allowing it to die.
This is said to produce a greater flavour and texture within the fish, which is perfect for creating sashimi and sushi.
Currently Japanese sashimi accounts for around five per cent of the fine dining market in London, but Mr Ishii is hoping to lead a campaign to raise that figure.
It's no surprise that the fish here in Cornwall is being sent to London due to it being of such high quality. It's possible to experience the fish here at our Fowey hotel, with fresh local produce being served in our restaurant. A stay in our hotel is perfect if you would like to experience the produce even fresher, and without the need to travel to our capital!