Isn’t that a bit too cold, especially for a fattier fish like salmon? Usually I see a bed of ice if it’s like a buffet or something, where the food is sitting out for a long time. For individual table service this seems like both more work/expense (wasting a bowl of ice for each service) and also brings the temp of the fish lower than ideal.
Affectionate_Tie3313
Sashimi on ice is pretty common; some of the ryokan will do domes and ice sculptures
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Isn’t that a bit too cold, especially for a fattier fish like salmon? Usually I see a bed of ice if it’s like a buffet or something, where the food is sitting out for a long time. For individual table service this seems like both more work/expense (wasting a bowl of ice for each service) and also brings the temp of the fish lower than ideal.
Sashimi on ice is pretty common; some of the ryokan will do domes and ice sculptures
Sashimi on ice is VERY common.