Japanese-style Kingfish Carpaccio

Japanese-style Kingfish Carpaccio

Created by ched Ikuei Arakane (Kinsan) executive chef The Glass House (Tasmania) and Wasshoi (Melbourne)


2 Hour(s)



For 4 people

  • 16 Slices of Kingfish
  • 100 grams Kingfish chopped
  • 20 grams Japanese Kinzanji Miso
  • 20 grams Kizami Wasabi
  • 5 mL Soy Sauce
  • 10 grams White Sesame Seed
  • 10 grams Chives
  • 15 mL Soy Sauce
  • 15 mL Mirin
  • 60 mL Dashi
  • 5 grams Agar Agar powder
  • 4 pinch(es) Flowerdale Edible Flower (Monsoon Gold)
  • 4 pinch(es) Flowerdale Edible Flower (Petticoat Spice)
  • 4 pinch(es) Flowerdale Microgreen Shiso
  • 1 Daikon Sliced
  • 1 Drizzle of Lemon Oil
  • 1 Salmon Roe to garnish

Adjust Quantity


  1. For the Kingfish Tartar: Finely chop 100g Kingfish and mix in a bowl with Japanese Kinzanji Miso, Kizami Wasabi, 5ml Soy Sauce, White Sesame Seeds and Chives.
  2. For the Dashi Soy Jelly: Mix 15ml soy sauce with Mirin and Dashi in a pot and bring to the boil. Once the liquid has reached boiling temperature, turn down the heat, add Agar Agar powder and mix until it dissolves completely. Place the liquid in a container, store in the fridge until it solidifies into a jelly. Once jellied, take out of the container and cut into small squares.
  3. To Assemble: Place sliced Kingfish on a chopping board. Put some kingfish tartar mixture on the centre of each kingfish slice ans roll the tartar gently with the kingfish slice.
  4. To Serve: Place four kingfish carpaccio rolls on the plate and garnish with daikon slice, Flowerdale Farm microgreen shiso, Flowerdale Farm edible flowers, salmon roe and dashi soy jelly. Finish with a drizzle of lemon oil.