Salmon tataki is salmon seared for just a few seconds on every side: a fine cooked edge outside, tender and raw within. At Han Kitchen in Zurich-Oerlikon, 6 pieces of salmon tataki cost CHF 19.00 – a starter for anyone who loves salmon sashimi but enjoys a touch of toastiness too.
Salmon as tataki
In Japan the tataki technique was originally used mostly for bonito. Salmon only became a fixture of sushi in recent decades – and it takes to tataki beautifully. Unlike lean tuna, salmon has plenty of fat between its fibres. The brief heat melts that fat slightly at the edge, giving the fish a buttery, almost nutty flavour while the centre stays cool and silky.
Our salmon tataki
A portion is 6 pieces for CHF 19.00 – enough to share between two, yet light enough to leave room for a main. Our menu lists Norway as the origin of our salmon.
Salmon four ways
Salmon lovers have a choice with us: salmon sashimi (4 pieces, CHF 13.00), pure and raw; salmon tartare (CHF 18.00), finely cut; salmon carpaccio (CHF 24.90), sliced wafer-thin – and salmon tataki (6 pieces, CHF 19.00), the only one of these that sees heat. That makes tataki the bridge between raw salmon and cooked salmon such as our salmon teriyaki (CHF 31.00).
What goes with it?
Rich fish calls for acidity and freshness, so classic partners for salmon tataki are citrus and soy, for example as ponzu, along with spring onion or grated radish. As a starter it sits well before spicy Korean dishes – such as the Han Kitchen Special with salmon and stir-fried kimchi – or before a round of maki and nigiri. If you’d like something green alongside, add the seaweed salad (CHF 7.00).
To take it away, call 077 268 20 80 or come by Baumackerstrasse 46 during opening hours.