Pressed sushi topped with mackerel. Battera uses seaweed (conbu) under like a base, which makes for easier removal from the mold. The rice is generally topped with mackerel or other strong-tasting and oily fish. Because of the oily quality, the fish can stay fresh for several days, making battera sushi popular for quick dinners, since it can be stored then served. (In fact, it evolved in the more inland areas that had no access to fish). To make battera, the mackerel is allowed to stand for eight hours, marinated with salt and vinegar, placed on the rice and pressed.
Anago Dashi Maki
It's the puff pastry of egg omelets, achieved by rolling layers and layers of thin sheets of egg in a tamago pan, a shallow, square pan. Hatsu Hana Tei’s version is a rolled omelet with roasted saltwater eel imported from Japan, simmered in a sweet sauce and fire grilled to perfection.
A mix of thin slices of salmon (shake), tuna (maguro), mackerel (aji and shima aji) and flounder (hirame) with the luscious, golden-orange uni, known for its delicate and distinctive buttery texture all artfully arranged on a platter. Sashimi is always part of a formal Japanese meal, served early while the palate is still clear in order for its nuances to be appreciated. The most popular fish used are ocean fish: tuna, yellowtail, mackerel, sea bream, and flounder.
Hatsu Hana Tei's Chef Koichi Kondo's original creation features
slices of lapu lapu, salmon, ebi, radish with nori rolled in an omelet and served with a specially concocted sweet and sour sauce.
Mango Gyu Maki
Beef pounded thin and mixed with savory ingredients is stuffed with sweet ripe mango ,hand rolled and braised in a special teriyaki sauce. While the rolls are perfectly portioned for dinner, they could also be served as an appetizer.
The chef's hands preparing sashimi by slicing fresh, top grade sushi fillets of raw fish. Japanese knives are single-edge blades and are kept very sharp (often sharpened on a daily basis if used regularly) which ensures a very smooth cut, the result of which is the shiny appearance of the freshly cut fish.
Hatsu Hana Tei's assistant chefs preparing tuna for sushi and sashimi