Full Disclosure: I recently attended a complimentary tasting at Piranha Killer Sushi. All opinions are my own.
I was recently invited to join a private tasting of Piranha Killer Sushi\’s chef menu and it was such a wonderful treat! The tasting showcased their ever changing chef menu. Head Chef Chris Huynh\’s demonstrated his creative culinary skills with each and every dish.
|Crudo of Hamachi|
We started off with a crudo hamachi. The dish was beautifully dressed with a house made cilantro puree sauce, drizzled with chili oil and the delicate cuts of hamachi, buttery escolar and tuna were lightly sprinkled with sea salt and topped with micro greens. They fly their hamachi in from Japan and the tuna from the Bahamas.
|Vietnamese Beef Salad|
The second dish was a crowd favorite! The Vietnamese beef salad had lightly seared thin slices of beef topped with a house made sriracha sauce with greens topped with a smoked sesame dressing. The rich beef balanced nicely with spicy sauce and cool greens.
Chef\’s take on the salmon tar-tar was light and refreshing. The tar-tar had bell peppers and onions which gave it texture and lemon zest and cucumber chips brightened the flavor profile.
The tako supreme was sliced octopus with butter, garlic, parsley, lime juice and finished with an habanero tobiko on a bed of cucumber noodles for texture. I loved the pop of color in this dish and the habanero tobiko enhanced the clean profile of the octopus.
The Picasso roll is one of chef\’s favorite rolls. It has a delightful hamachi mix, fresh cilantro, creamy avocado, crunchy tempura flakes and topped with hamachi, sliced fresh jalapenos, togarashi and a wonderful yuzu ponzu sauce. I liked the contrast of the buttery notes of the hamachi with both the citric flavors of the ponzu sauce and the heat from the jalapeno.
|Salmon and Tuna Nigiri|
Our second to last dish was sushi in it\’s purest form. The salmon and tuna nigiri were mouth watering cuts topped with fresh wasabi. All the fish we enjoyed throughout the evening were excellent cuts and tasted superb.
|Banana Spring Rolls|
For dessert the kitchen prepared us banana spring rolls. This was a fun and light dessert that was both sweet and savory. They make this dish by sweetening ripe bananas with cinnamon and sugar, wrapped it in spring roll wrappers and fried to a crisp. The spring rolls were complimented with green tea and red bean ice cream.
Sakes were paired with the tasting throughout the evening. I enjoyed the dry Katama Junmai Ginjo, the earthy Okunomatsu and a delicious Asian plum sake with dessert. In addition to offering a nice wine and sake selection they also specialize in martinis.
Make sure to checkout Piranha\’s killer happy hour for discounted drinks and cuisine. Happy hour is Monday-Thursday 4pm-7pm; Friday and Saturday the last hour of business; Sundays Noon-5pm.
207 San Jacinto Blvd., #202
Austin, TX 78701