Recipe by Chef “Elvis”, Shuji Sugawara of Shin Sei
For 1 serving
8oz. Fresh Sashimi Grade Kampachi
2oz. Hibiscus Vinegar
2oz. Grapeseed oil
1oz. Crushed Banana chips
1oz. Hawaiian Red Sea Salt
2oz. Maui onion thinly sliced
Slice Kampachi very thinly and place it diagonally on a round plate.
Place Maui onion in the center of the plate.
Drizzle grapeseed oil and hibiscus vinegar over fish.
Sprinkle crushed banana chips and Hawaiian red sea salt over fish.
Slice fresh basil right before you serve and sprinkle over fish.