So finally I have the opportunity to work on my very first tasting menu and im deciding on plating. We are going for locally sourced everything if possible and this beef was raised near where i live its a waygu/angus hybrid cow with excellent marbling. We are deciding whether to plate as nigiri or as a stand alone with some rice and nori on the side. Opinions? The plates will be replaced with traditional sushi blocks for service but this is just what I had on hand at home. As to the cook its meant to be served nearly raw and seared not unlike tuna.
by wilddivinekitchen
10 Comments
i would go with the second image. the nigiri style isnt hitting looks like your trying to hard to be fancy imo.
ngl, the nigiri setup has a conveyor belt sushi restaurant vibe. Idk if that’s a good thing or a bad thing tho since I do like Sushiro lol
If it’s for a tasting menu, presumably with many courses, both plates are too big.
If you want to do the nigiri, leave it at a single one that’s actually great looking.
Plating on 2 looks also nice to me, but as I said for a tasting menu this looks too much.
The slices here seem also pretty thick, take care that they don’t come out chewy.
And while people like a carpaccio, not everyone is a fan of chewing on a bigger piece of almost raw beef.
Second plate could work with three slices of your beef, stacked or fanned with the appropriate sides.
Also, where’s the egg on plate 2?
Would you tell us what kind of restaurant is this? What other courses are planned? This will give people ideas of what can work and not.
The nigiri looks too dry. I prefer the second treatment.
Second treatment!
I do think you could cut the portion in half unless your tasting menu is only 3 courses
It’s hard to tell but those nigiri don’t look like easy single bites and I have a pretty big mouth. I could put it all in my mouth but think it would be and awkward eat. Test on some with a small mouth person with the quail egg n make sure the egg can stay on if it’s tilted slightly.
I think it would be better as a mini don-burri(?).
Looks good, but I think slices should be paper thin since there’s fat marbling.
Maybe torching it.
Also, try slicing or fabricating beef to a single slice, instead of shingling. Curing the quail yolk or drying it to grate or shave.
Consider a pinch of fresh shaved wasabi and/or daikon instead of Tobiko.
Second pic feature the marbled beef by placing SOS with chiffonade of shiso.
Looks delicious. Cut it thinner for the tataki style for sure.
i don’t know why, but i love how the roe and scallion on the second plate sort of mimic the plate pattern. grandma’s china shouldn’t work here, but it does!
Im dumb. These look great and on smaller plates/slices, id be downing these with no issue.