Chef Morimoto unveils a giant Japanese tuna at the Rock & Roll sushi event.

Kimberly Williams

NYCWFF 2016: Rock & Roll Sushi with

At Rock & Roll Sushi, rare and raw seafood were the stars of the evening, along with a demo by Iron Chef Morimoto

Iron Chef Masaharu Morimoto and his team of sous chefs were back in action hosting the Rock and Roll sushi event at Union Fare.

Top restaurants and chefs offered an array of innovative dishes from sushi, ceviche to crudo, as well as a karaoke performance from both Mr. Morimoto himself along side pastry chef Manabu Inoue towards the end of the evening.

The event took place in two huge rooms and included tables filled some of the most savory, fresh, distinct tastings. The exciting new food hall was transformed to accommodate some of the city's top talent such as Frank Deletrain of the Brasserie 8 1/2, Jesus Nunez from The Sea Fire Grill, and Koji Kagawa from Sushi Samba to name a few. While throughout the evening the world-renowned chef Masaharu Morimoto accompanied by his team sliced up fresh tuna for all to view with precise attention, eventually preparing sashimi for all, the experience alone was like watching a master craftsman at work.

One of the savory options included was the mini spam musubi presented by chef Dave Chan from Makana. Mr, Chan brought a Hawaiian touch to the event with his teriyaki-glazed spam wrapped in seaweed and rice. Another tasty option offered was Poke which is a raw fish salad served as an appetizer in Hawaiian cuisine. Poke is the Hawaiian verb for "section" or "to slice or cut” and it’s It’s fresh but crisp combination did not disappoint.

Another, fresh yet savory option from the event was from The Clam and presented by chef Mike Price. The clam offered an Autumn Flounder Crudo that pleased all area’s of the pallet and will leave you wanting more. 

 

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