You eat with your eyes first.
The old saying about a dish’s visual appeal perfectly captures the culinary artistry of Chef Sumio “Sam” Miyashita.
Born and raised in Miyazaki, Japan, where he learned his craft working in his family’s restaurant, Miyashita is the new sushi chef at Hadashi, the sushi bar at Hilton Sandestin Beach Golf Resort & Spa. He calls his approach “fusion sushi,” blending traditional Japanese techniques with California-style rolls and contemporary flavors. Before joining Hadashi, Miyashita refined his skills at the Marco Island Marriott Beach Resort (Marco Island, Fla.), The Ritz-Carlton, Naples (Naples, Fla.), and the Fontainebleau Miami Beach.
TUNA PIZZA Serves 4
4 7-inch flour tortillas
2 teaspoons extra virgin olive oil
½ cup barbecue eel sauce (available in Asian markets)
½ cup red onion, sliced thin
2 jalapeños, sliced thin
½ cup cherry tomatoes, halved
⅓ cup pitted Kalamata olives
10 ounces #1-grade tuna, sliced paper-thin
¼ cup cilantro
Preheat the oven to 450°F (230°C). Brush each tortilla on both sides with olive oil. Spread a thin layer of eel sauce over each tortilla, then top with sliced red onion, cherry tomatoes, jalapeños and Kalamata olives. Bake the tortillas for 5–7 minutes, or until crisp. Remove from the oven and arrange the paper-thin tuna slices on each tortilla. Finish with cilantro and serve immediately on warm plates.
Striped Bass with Razor Clams © Hilton Sandestin Beach Resort
STRIPED BASS WITH RAZOR CLAMS Serves 4
12 ounces top-quality striped bass, sliced thin
1 teaspoon extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
2 cups Chardonnay
8 large shrimp, peeled and deveined
12 razor clams
2 tablespoons soy sauce
Salt and pepper, to taste
4 tablespoons butter
2 tablespoons chopped parsley
Divide the sliced striped bass so each of four large soup bowls contains about 3 ounces. In a large sauté pan, heat the olive oil over medium heat. Add the minced shallot and garlic and cook for about 3 minutes, until softened. Pour in the Chardonnay, then add the shrimp and razor clams. Cover and cook until the clams open and the shrimp are opaque. Stir in the soy sauce and adjust seasoning with salt and pepper. Use a slotted spoon to place the shrimp and clams over the bass in each bowl. Top each portion with a tablespoon of butter, then ladle the hot broth into the bowls—the heat will gently cook the bass. Garnish with chopped parsley and serve immediately.
SAM’S SUSHI SALAD Serves 4
For the salad:
1 tablespoon finely chopped basil
1 tablespoon chopped red onion
2 tablespoons diced tomato
10 grapes, halved
5 ounces salmon
6 ounces tuna
4 ounces snapper
Combine the basil, chopped red onion, diced tomato and halved grapes in a small bowl. Slice the fish paper-thin and arrange the slices on a serving plate, alternating different fish with spoonfuls of the basil-and-grape mixture. Dress the salad just before serving.
For the dressing:
2 ounces ponzu
1 tablespoon sriracha
2 tablespoons sesame oil
Juice of ½ lemon
Juice of 1 lime
Whisk the ponzu, sriracha, sesame oil, lemon juice and lime juice together in a bowl. Let the dressing sit at room temperature for about an hour to allow the flavors to meld. Taste and adjust seasoning before dressing the salad.
Hadashi
Hilton Sandestin Beach Golf Resort & Spa
4000 Sandestin Blvd., S.
Destin, FL 32550
tel 850 267 9500