Italian Sushi? Sort of …

Raw sushi grade ahi tuna.
Fresh, firm texture.
Virtually no scent at all, as it is so fresh.

Perfect for nigiri sushi, of course.
Sitting, glistening atop a pillow of rice.
Maybe just a touch of soy and wasabi.

But perfect for other things as well.

Like carpaccio.

Traditionally made with very fresh beef.
Also served raw.

But raw Ahi, gently tapped till paper thin, sprinkled with just a touch of olive oil and fresh lemon juice, and brought to a heady climax with a light drizzle of white truffle oil, is a perfectly intoxicating appetizer.
The aroma of truffles fills the entire room like an erethral fog of pleasure.
The earthy truffle balances with the light, fresh tuna and lemon.
A light baby arugula salad, also with a touch of truffle oil and lemon juice, a sprinkle of Parmesan, served on top.

Nothing works better with an appetizer like this than Champagne. The Bianchi Extra Brut from Argentina.

A perfect combination – Ahi Carpaccio and Champagne – to start a perfect dining experience.


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