Lee Hernandez

The United Nations Headquarters may be an hour’s drive away, but guests of Rōzu, a sushi and omakase concept on the South Shore of Long Island, can taste its spirit in an inspired hamachi crudo shared plate from Lee Hernandez, Executive Chef. Hernandez makes deft use of the global pantry, thoughtfully combining ingredients from Japan, Italy and the U.S. “What makes this a hit is that it features ingredients from different cultures,” says Hernandez. “Guests love this dish!”

The plated shareable features a fan of hamachi pieces, each topped with dots of the chile purée, followed by a drizzle of a yuzu vinaigrette. Small amounts of shallot, caper relish, micro greens and toasted pine nuts also grace each slice. “When we mix these flavors together, we get a well-balanced dish full of texture and umami,” says Hernandez. “The heat from the chile complements the fish oil from the hamachi. The yuzu dressing adds an extra layer of character. The caper relish and herbs introduce a nice freshness. Finally, the toasted pine nuts give the dish texture, along with a toasty, nutty flavor.”