Slow Sushi
New at Slow Fish this year is the Sushi Island, where you can sample raw fish caught without harming the marine ecosystem. Kiyoshi Hayamizu and Katzoumi Ota will be preparing alternative Mediterranean species like mackerel, Atlantic bonito, anchovies and dolphinfish. Using deba and yanagiba, specially sharpened fish knives, the two chefs will show visitors how to prepare excellent sushi and sashimi using the right tools, skillful cuts and good fish from the Ligurian Sea. Every morning the Sushi Island team will be deciding what to make that day based on the catch of the day from the Slow Fish Market. This space is space created in collaboration with the knife-maker Kai
Sustainable Sushi
By taking part in this guided tour through the world of Japanese fish specialties, visitors can find out how to navigate a sushi menu, exploring issues like fish characteristics, possible adulterations and alternatives to the most commonly used species, many of which are at risk of extinction. The experience concludes at the Sushi Island, where the two Japanese cooks, Kiyoshi Hayamizu and Katzoumi Ota, will be preparing sushi made from sustainable species. Visitors will be able to sample delicious raw fish with a high sensory quality and a low impact on the marine ecosystem.
Sustainable Sushi
Duration: around an hourTimes:
from Friday to Sunday 3 pm, 5 pm, 7.30 pm, 9 pm
Monday 12, 1.30 pm, 3 pm, 5 pm
Cost: €10 per participant
English translation is available upon request
