RECIPES &
USES

PURE - RAW

HIRAMASA SASHIMI WITH TRUFFLED PONZU
YELLOWTAIL USUZUKURI WITH OLIVE OIL AND BLACK SALT
HIRAMASA TARTARE WITH AVOCADO AND SESAME
HIRAMASA CARPACCIO WITH PARMESAN AND ARUGULA

FIRE - COOKED

BBQ HIRAMASA WITH MISO GLAZE
HIRAMASA WITH NUT CRUST
SEARED ASIAN-STYLE HIRAMASA WITH GINGER
MEDITERRANEAN-STYLE GRILLED HIRAMASA

SIGNATURE - BY CHEFS

RAW HIRAMASA WITH CRÈME FRAÎCHE, CHIVE OIL AND EDIBLE FLOWERS
HIRAMASA WITH CLEAR SEA AND VEGETABLE BROTH
HIRAMASA TARTARE IN CROUSTADE WITH CAVIAR
HIRAMASA CARPACCIO WITH GRAPES, FENNEL AND DILL OIL

Head Office
Don Carlos 2939, Of. 1101, Las Condes, Santiago, Chile.

Hatchery
Ruta 5 Norte, Km 898, Punta S/N, Caldera, Atacama, Chile.