Word: jime
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Dates: during 2000-2009
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...PIER: You want fresh? You got it. Fish at this Rose Bay restaurant, tel: (61-2) 9327 6561, are killed by the Japanese practice of ike jime (or driving a point through a fish's brain to kill it instantaneously, minimizing stress to the creature and so optimizing the flavor of its flesh). Staff also advise diners to eat "from the thin end" as the fish is still cooking when it arrives at your table. But chef Greg Doyle's dogmatic insistence on freshness and barely-there cooking pays divine dividends in such dishes as tuna belly with wasabi...
...before finding a picnic table on the dockside. The best part? This exquisite feast should come in for less than $30 a head. PIER: You want fresh? You got it. Fish at this Rose Bay restaurant, tel: (61-2) 9327 6561, are killed by the Japanese practice of ike jime (or driving a point through a fish's brain to kill it instantaneously, minimizing stress to the creature and so optimizing the flavor of its flesh). Staff also advise diners to eat "from the thin end" as the fish is still cooking when it arrives at your table. But chef...
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