Hyatt Regency Waikiki Offers Torched Sushi
By Derek Gale, Senior Editor -- Hotels, 10/22/2009 9:21:00 AM
“Like most things that happen in cooking, it was an accident,” says Executive Chef Jeff Wind in explaining the Hyatt Regency Waikiki Beach Resort and Spa’s new torched sushi offering at The Colony restaurant. “We were playing with the idea of caramelizing raw fish and the sauce on the hamachi (a tangy sauce of garlic, white miso and mayo), and we put the two together and came up with torched hamachi by accident while trying to do something different.”
Vincent Brunetti, the resort’s executive assistant manager – food and beverage, says there has been an overwhelming positive response from guests to this creation that gives a smoky flavor to sushi.
“It has the same effect you’d see with a seared ahi or a blackened ahi,” Wind explains. “When you char fish, part of it is still raw, and the part around the sauce is cooked a little bit.”
The Colony restaurant within the resort is offering three different types of torched sushi: the hamachi, a cream-cheese flamed smoked salmon with lavender onion and lemon, and a miso-glazed maguro (ahi tuna) with sprouted daikon radish seeds and sesame. “You can’t do torched flounder,” Wind notes. “It’s just not going to work.”
That said, the chef says the dishes can easily be re-created at home with a small, hand-held blowtorch (and with care!). At the restaurant, the prices of the torched sushi items are in line with other sushi items, Wind adds.
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