Japanese cuisine is gaining in popularity in Hyderabad. Whereas Sushi has found acceptance in many restaurants in the city and is also part of most of the Sunday brunches, more delicacies from the country are becoming available now. One Japanese dish for hardcore carnivores is Sashimi, where thin slices of raw fish are eaten with soya sauce, wasabi and gari (Japanese ginger). A few food lovers enjoy their sashimi with rice too. While tuna and salmon are the favoured fishes for this, other fishes, seafood and even red meat can be used in sashimi. Here are some of the restaurants in Hyderabad which serves this delectable dish.
The restaurant primarily serving oriental cuisine including many varieties of sushi and dim sum is clearly a favourite to enjoy Sashimi. They serve 2 versions of the dish - one with Tuna, and another with bite-sized Salmon slices. Both are served with Wasabi and Soy Sauce.
The recently opened oriental restaurant has the widest range of sashimi in the twin cities. You can choose from salmon, tuna, octopus, scallop, hamachi (yellowtail fish), or unagi (eel). You can also go for the Assorted Sashimi Platter which has 5 varieties of fish and seafood for you to taste.
One of the oldest and most popular Pan-Asian restaurants in the city, Syn offers 2 platters with sashimi – Sashimi Moriawase (Assorted Sashimi Platter) and Sushi Sashimi Matsu, where you can enjoy sashimi with Maki Sushi and Nigiri.
The popular oriental restaurant in the busy Hitech City has a signature dish Ohm Sashimi, which has fresh slices of Japanese Hamachi apart from tuna and salmon. Hamachi Carpaccio is a fusion delicacy here where slices of yellowtail fish are served with Sesame Caviaroli.
Haiku is another place known for its Japanese dishes. They have Sashimi Moriawase, where a platter of tuna and salmon sashimi is served. You can also go for Sushi Sashimi Matsu, a platter of sushi, sashimi, and nigiri.
A passionate food and travel enthusiast, Sabyasachi is quite popular in the food and beverages circles of Hyderabad, the city he has made his home for the last twenty-five years. As a much-travelled sales person, Sabyasachi has been exposed to many international cuisines as well as regional food from remote corners of India. He blogs about his food and travel experiences at Foodaholix, and is a frequent contributor of food-related articles to the print media.