Saund & Snyder
Location: Washington, DC
Visit Date: May 1, 2021Treasure Chest 2.0
(Spring/Summer 2021)
“Your Treasure Chest awaits you, within you will enjoy the natural luxuries and grandeur our oceans have to offer. Use your spoon as a canvas, building the perfect bite with the chopsticks included. We recommend enjoying your experience with small amounts of our accoutrements, playing with the varying flavor combinations possible.”
Ingredients
Sablefish (Origin: Pacific Ocean)
Tasting Note: The pearl white fish offers a luscious mouthfeel and buttery flavor. This rich, delicately smooth fish delivers a velvet-like finish on your tongue.
Tuna O-toro (Origin: Spain / Species: Bluefin)
Tasting Note: The O-toro is the most desirable part of the tuna belly. This pink fatty delight will melt in your mouth and lend a slightly sweet note on the finish.
Ōra King Salmon (Origin: New Zealand)
Tasting Note: Ōra Kings derived their name from the native Maori word “ora” translating to “fresh” or “alive”. This vivid orange fish is sought after and has recently been introduced to the United States, offering a buttery full flavor while remaining delicate on the tongue.
Sea Scallops (Origin: Hokkaido, Japan)
Tasting Note: The vibrant white scallops are succulent and firm in texture. The saccharine richness within the scallops justify their nickname as “candy of the sea”.
Spot Prawn (Origin: California, USA)
Tasting Note: These bright, red spot prawns are caught by traps and harvested by hand unlike commercial fishing nets used to catch shrimp. The prawns have been gently cooked and left unseasoned to showcase the delicate sweetness.
Wagyu Beef (Origin: USA)
Tasting Note: The abundance of marbling in the Wagyu Beef provides a velvety mouthfeel. The Wagyu has been lightly torched to bring out the palate-coating richness while contrasting in texture.
Octopus (Origin: Spain)
Tasting Note: The Spanish octopus is both salty and sweet. It has been poached in dashi, lending strong notes of umami with a touch of wasabi to cut through the meaty richness.
King Crab (Origin: Norway)
Tasting Note: The Norwegian King Crab is unparalleled in taste offering notes of slightly sweetened umami. The delicately tender texture is reminiscent of lobster meat, living up to its title as the ‘King’.
Hamachi Kobujime (Origin: Japan Inland Sea)
Tasting Note: The light golden fish is smooth with a deep smoky taste. This fish, although rich, is not overpoweringly fatty, allowing for a lighter mouthfeel and a desire to go back for more. Kobujime refers to the technique of gently curing the Hamachi in kombu seaweed.
Sea Urchin (Origin: Hokkaido, Japan)
Tasting Note: The reproductive organs of the sea urchin have a vivid orange color with a soft and creamy texture that will melt in your mouth. Your uni originates from Rishiri Island, the natural sweetness and umami occurs from sea urchins feeding on the island's delicacy, Rishiri kelp. Brushed with a Shiro Shoyu sauce.
Caviar (Origin: Aveyron, France / Species: Rainbow Trout Roe)
Tasting Note: The Aveyron Trout Roe is derived from Rainbow Trout with a deep orange color and bright tangy flavor. The lightly cured roe and salty pop finish will provide bursts of the ocean.
Accoutrements:
Seasoned Haru Haru Rice
Tsukemono Heirloom Vegetables
Japanese Misho Wasabi Root
Ice Plant Succulent
Micro Shiso
Jar of Shiro Shoyu
Tin of Fancy Mayonnaise
Additional Pleasantries:
Spam Musubis
Matcha Macarons
Page Last Updated: July 15, 2021
