Sea Bass Tartare with Nori Cracker

The best evenings are the ones where the glasses never run empty from the aperitif to the last drink. The ones where conversation picks up with each plate and everyone leaves feeling good about having shared more than just a great meal. That is izakaya! The Japanese word for local or even pub stands for family hospitality and umami cuisine that is unparalleled outside of Japan - but can be found at Mochi Restaurant Vienna.

Opened in 2012 by four friends, the mochi restaurant has quickly achieved cult status with its unique style of cuisine. With the Izakaya cookbook, they reveal the most popular mochi recipes for the first time: Fresh ingredients meet the full flavor of soy sauce and sake and are easily combined into delicious dishes and served in the sharing principle. Between the recipes, interspersed information about Japanese food culture provides enough food for conversation. With good food in the company of friends, the most ubiquitous Japanese gesture comes naturally: The Smile.

Since this is not meant to be a book review, but an appetizer to awaken your appetite for more, I chose the recipe that caught my eye at first glance to present here. A simple sea bass tartare served on crispy nori leaves. This dish, and obviously many others in the book, exemplify the mochi style which is a big part of its success. It’s not about hidden cooking techniques, but about the importance of great products and creative ways to combine them. For me, but also for you, an absolute must have on your cookbook shelf. Be inspired by the mochi family, the simplicity of their cuisine and surprise yourself and your guests with one of these great dishes from the IZAKAYA cookbook.