Tuna tataki is tuna seared quickly over high heat on the outside, left raw in the middle and then sliced. At Han Kitchen in Zurich-Oerlikon you can order it as a starter: 6 pieces for CHF 19.50.
What does tataki mean?
Tataki (叩き) comes from the Japanese verb ‘tataku’, to hit or pound. The name goes back to Kōchi Prefecture, where bonito was seared over a straw fire and the seasonings were then patted into the fish by hand. Today tataki describes a technique: fish or meat is seared very briefly on all sides, cooled quickly and cut into slices.
The result is a contrast in every piece – a thin, cooked edge with a toasty flavour around a raw, tender centre.
Why tuna is made for tataki
Tuna is lean, firm and deep red. Raw, as sashimi, it shows its pure, almost meaty side; as tataki the brief heat gives it a savoury crust that recalls a rare steak. If you’re still getting used to raw fish, tuna tataki is a good halfway house. Our menu lists Vietnam as the origin of our tuna.
Tataki, sashimi or tartare?
We serve tuna three ways. Tuna sashimi (4 pieces, CHF 14.00) is raw and simply sliced. Tuna tartare (CHF 19.00) is finely cut and seasoned. Tuna tataki (6 pieces, CHF 19.50) is the only one of the three where the fish meets heat. If you’re two, order tataki and sashimi side by side and taste the difference.
What goes with it?
In Japan, tataki is often eaten with ponzu – a sauce of soy and citrus – plus grated ginger, spring onion or garlic. As a starter, tuna tataki works before a warm dish such as salmon teriyaki or yagi udon, or as part of a sushi round with rolls and nigiri.
To take it away, call 077 268 20 80 and collect it at Baumackerstrasse 46.