Imagine a sushi bar where all the sushis you eat features raw, cooked or cured seafood on bread instead of rice. As a natural evolution of the inaugural pizza menu, this 2.0 version will leverage Shen’s dough-making expertise. The breads that sit underneath those pieces of fish will be made from high hydration, long-aged doughs and prepared using different cooking methods — high-temperature to low-temperature baking, binchotan grilling, deep frying and steaming. Each type of seafood will be paired with a style of bread that best compliments.
EAT
Fancy some bread sushi?
Small’s
Artichoke chef Bjorn Shen has been busy creating in his R&D kitchen Small’s, where he conjures hare-brained concoctions for diners looking for something uniquely unusual to eat. First it was a pizza omakase with a focus on real good dough, and now he has turned his attention to bread sushi.
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