Eiji Takase loves Baltimore, and especially loves living in Fells Point.
From Fells, he can walk to his job as the executive chef of Azumi, a Japanese restaurant that’s been open less than a year in Harbor East.
Takase, who goes by Chef Taka, trained as a chef in Japan after he graduated high school and worked for a hotel in Tokyo before coming to the United States in 1984.
“I wanted to build my own career,” he said. “Of course, I loved America, so that’s why I came here.”
Takase spent five years working at a sushi restaurant in Manhattan and has been involved in openings around the country, in places like Chicago and Las Vegas.
His salmon crudo recipe is an appetizer at Azumi, using raw sashimi salmon, vegetables and sauce. It’s inspired partly by two other dishes -- sunomono and ceviche.
The full recipe is below, and you can watch the video above to see Chef Taka put it all together.
AZUMI’S Scottish Salmon Crudo (serves 3-4 people)
- 5 oz Scottish Salmon (Sashimi quality)
- Orange juice
- Rice vinegar
- Fish sauce
- Red radish
- Red onion
- Cherry tomatoes
- Shredded beets
- Edible flower
To Prepare the fish:
- Marinate in sugar and salt, keep in the refrigerator for an hour
- Rinse the fish with water
- Thinly slice 3-4 pieces of fish
- Half cup Orange Juice
- 2 tablespoons of Lemon juice
- 2 tablespoons of Rice vinegar
- 1 teaspoon of fish sauce
- 2 tablespoons of sugar
- Pinch of salt
Drizzle sauce on and around fish and apply the garnish on top.