TRADITION MEETS MODERNITY
Tradition Meets Modernity
At the heart of Hua Hin's bustling culinary scene lies a gem that fuses Japanese tradition with modernity, Gyotak - The Artisan Fishmonger. This venture, born of a synergy between Takuya Ogura, a Japanese enthusiast with a profound reverence for his homeland's ancient fish management techniques, and Maturos Mathurasai, his Thai business partner with a vision, stands as a testament to their mission of introducing the finesse of premium sashimi to Thai tables. Sourced from the bounteous local waters, Gyotak's offerings are not just food; they're a curated experience of sashimi-grade seafood meticulously preserved using innovative Japanese technology.
Gyotak is where heritage breathes through every slice of sashimi, ensuring that each piece, while storable, loses none of its delicate, innate flavours. This delicate balance between the preservation of flavour and the extension of shelf life is a culinary marvel which Gyotak performs with such grace. The essence of Japanese seafood expertise, woven into the fabric of Thailand's food tapestry, Gyotak doesn't just serve a meal; it serves a cross-cultural narrative plated with the utmost respect for authenticity and quality. This seamless fusion of time-honoured traditions and ancient techniques underscores Gyotak's unwavering commitment to excellence, securing its place as a beacon of authentic Japanese gastronomy in the Thai culinary landscape.
Feast Thailand, in collaboration with Gyotak - The Artisan Fishmonger, with their expertise in handling fresh and frozen fish and Village Vittles, the ultimate specialty grocer, with their knowledge of locally-sourced produce, are proud to present the inaugural The Art of Temaki masterclass. This 2½ hour interactive, hands-on session with Takuya Ogura is where safety, quality and taste converge to create an unforgettable gastronomic journey. Once you have made your delights, you will sit down to share and enjoy.
World-Class Sashimi
In the serene embrace of Hua Hin's coastal charm, Takuya Ogura found both a new home and the stirring inspiration to bridge the miles back to Japan through the shared love of sashimi with his family. Amidst palm-fringed beaches and soft whispers of the Gulf of Thailand, Takuya's longing for the delicate artistry of authentic sashimi, a culinary staple of his Japanese heritage, was palpable. It was this yearning that set him on an unforeseen path of discovery, revealing the untapped potential of the waters of the Gulf of Thailand to yield sashimi that could rival the world's best. As Takuya delved into the local seafood bounty, his pursuit transcended mere gastronomy, morphing into a poignant narrative of family, nature and the birth of an entrepreneurial odyssey. The absence of high-grade sashimi in the everyday marketplace became the impetus for a revelation: the pristine waters of the Gulf of Thailand could produce sashimi as sublime as any found in Japan's famed fish markets, a discovery which promised to redefine Thailand's culinary map and introduce a taste of Japan's soul to the heart of the Kingdom.
A Chance Meeting
In the rich tapestry of Hua Hin's food scene, fate played a vital role when Takuya Ogura, a Japanese fish enthusiast with dreams of sashimi splendour, crossed paths with Maturos 'Matt' Mathurasai, a successful Thai business women with an appetite for the authentic. Their chance encounter, sparked by whispers of Takuya's mastery over the local catch, unfolded into a pivotal alliance, just as the world braced for the quietude brought on by COVID-19. United by a shared passion for the sashimi craft, Takuya and Matt's friendship blossomed, anchored in a mutual dislike for the rather average world of farmed fish and a yearning for the unadulterated taste of the sea.
This meeting of minds and palates birthed Gyotak - The Artisan Fishmonger, a culinary vision seeking to redefine the local seafood scene. With Takuya's rich legacy in the ancient Japanese art of sashimi and Matt's entrepreneurial spirit, they embarked on a mission to curate a sashimi experience so pristine and personal, it would not only capture the essence of Japanese tradition, but also resonate with the vibrant soul of Thailand; one sublime slice at a time.
Ike Jime
There is a reason the sashimi you taste at an authentic sushi bar tastes better. It is all down to the handling of the fish - Ike Jime. The Japanese technique of Ike Jime is revered as the pinnacle of fish handling and respect for marine life. Sashimi itself has quietly been taking the culinary world by storm, but it is Ike Jime which is responsible for its profound impact on both quality and sustainability. By expertly dispatching the fish, Ike Jime offers an instantaneous and humane end, halting the stress responses that typically degrade the fish's flesh. This ancient method, rooted in the principles of honour and purity, ensures that the fish's muscles remain devoid of the lactic acid, cortisol and adrenaline that can taint flavour and texture. It’s a dance with nature that preserves the dignity of the ocean's bounty and the integrity of the dish.
The subsequent steps are equally as vital; thorough bleeding and destruction of the spinal cord, followed by rapid cooling, are all integral to this meticulous process. These careful techniques serve not only the palate but also extend the fish's freshness exponentially. A fish treated with Ike Jime stands apart: it can be refrigerated for an extended period, remaining in pristine condition, enveloped in either a vacuum-sealed bag or an airtight container.
The 4 Step Process
The Ike Jime method transcends basic culinary practice, morphing into a sustainable choice which honours the fish. With zero smell and extended shelf life, Ike Jime doesn’t just elevate the dining experience with superior taste and texture, it curtails waste dramatically, enabling chefs and consumers alike to engage in a more conscious consumption that pays homage to the life and journey of each fish. It's a testament to tradition's role in modernity, ensuring that every plate is a celebration of life, longevity and respect.
Step 1 • The Brain Spike
Mastering the brain spike is a testament to Takuya’s profound knowledge of Ike Jime, as the precise brain location varies by species. A successful spike is evidenced by the fish's mouth gaping open, a sudden twitch of its body, and the dramatic spread of its fins; a silent gesture signalling a quick, humane dispatch.
Step 2 • Bleeding
To preserve the sanctity of the flesh and prevent spoilage, meticulous bleeding is imperative. By slicing the membrane behind the gills and optionally at the tail's base, the still-pulsing heart effectively purges the blood. Employing a hose ensures a thorough cleanse, preventing coagulation and flushing until only clear water remains.
Step 3 • Shinkei Jime
Executing shinkei jime involves the destruction of the spinal cord using a length of wire, a deft move which hinders the onset of rigor mortis by halting any remaining neural impulses to the muscles. This delicate procedure extends the window of freshness, keeping the muscles in a state of peaceful ignorance of their fate.
Step 4 • Cooldown
The swift reduction of the fish's core temperature is crucial to stymie bacterial growth. A chilling bath, a balanced slurry of ice and water, serves as the perfect cold embrace to safeguard the quality of the meat, ensuring the fish's final journey from sea to table is as pristine as the waters it once inhabited.
When performed correctly, these four steps will yield tremendous results and you will notice not only a better tasting fish, but a fish that will last longer. It is the correct application of Ike Jime which sets Gyotak’s sashimi-grade fish apart the rest.
Reisui Kaitou
As opposed to how you will purchase your fish from a local fishmonger, all products from Gyotak will come to you pre-frozen in vacuum-sealed bags. To thaw them out correctly without affecting the flavour or texture, they recommend using a water bath technique they call Reisui Kaitou - Cold Water Defrosting. Simply place the frozen product, still in its vacuum-sealed bag, into a bowl and add tap water to cover. Initially, the local water will not be cold, possibly even slightly warm, but it quickly cools down as it slowly thaws their product. The fillet's temperature will be cold after thawing, making it taste better when served as sashimi.
The conventional wisdom of chefs when thawing meat or seafood is to place the frozen item in the fridge overnight. Gyotak's experience tells them this method causes damaged cells in the product which leads to dripping and oxidisation; this causes the fillet to turn a darker colour. Gyotak's water bath method leaves the fish in pristine condition. You now remove the bag from the bowl, open it and pat the fillets dry with paper towel; no rinsing is necessary as the fish are guaranteed free from bacteria. This thawing method is best done close to the time you wish to serve, as sashimi should never be served at room temperature.
The Ultimate Aim
The Gulf of Thailand is a marine tapestry rich with over 300 species of fish, yet the culinary spotlight often shines on just a select few. Gyotak - The Artisan Fishmonger is on a mission to expand the palates of their clientele, unveiling the extraordinary range of local aquatic treasures. With everything from White Fin Trevally to Spearfish Marlin, Barracuda, Longtail Tuna and Spanish Mackerel and many, many more species, Gyotak are curating a growing collection of these species, detailing the unique texture and flavour profiles of each. Their ambition is not just to serve world-class seafood, but to elevate the local catch to the same esteemed status as the finest imported fish, proving that the Gulf's waters are a source of world-class sashimi.
The vision of Gyotak stretches far beyond the plate, though. Committed to sustainability and responsible stewardship of marine resources, they champion the fight against overfishing and aim for the pinnacle of eco-conscious practices; zero food waste. In this spirit, they have forged an innovative partnership with an organic durian farm in Pa-La-U, transforming seafood remnants into nutrient-rich organic fish fertiliser. Whilst only in the testing phase, the initiative shows great promise.
Gyotak is more than a purveyor of premium seafood; it's a beacon of hope for the environment, an advocate for sustainable practices and a culinary bridge connecting the bountiful Gulf of Thailand with the essence of gastronomic excellence. Each slice of their sashimi is an invitation to experience a harmonious blend of tradition, innovation and a testament to the rich, unexplored flavours waiting to be discovered in Thai waters.