Cook with Jacques and Friends

This dish is unique to Nobu! Thinly sliced salmon is adorned with a whisper of umami rich garlic paste, finely julienned ginger, chives and toasted white sesame seed before it’s drizzled with yuzu-soy sauce. The salmon is then transformed with my sizzlingly hot “new style” oil.

New Style Salmon Sashimi


  • 1 (18-ounce) salmon filet, skin removed
  • 1 teaspoon finely grated garlic, mashed into a paste
  • Finely julienned ginger, cut into 3-inch lengths
  • Chives, cut into 3-inch lengths
  • 2 teaspoons white sesame seed, toasted
  • 4 teaspoons yuzu juice
  • 10 teaspoons soy sauce
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons toasted sesame oil
  • Cherry tomato halves or carrot curls, for garnish, optional


  1. Using a very sharp knife, slice the fish into paper thin slices and arrange on a serving plate. Using a small spoon dab a little garlic paste onto each slice and top with a few slivers of ginger and a few chives. Sprinkle the sesame seeds over the top.
  2. In a small bowl, combine the yuzu juice with the soy sauce and drizzle over the fish.
  3. When ready to serve, heat the olive and sesame oils in a small iron teapot or small saucepan over medium heat until beginning to smoke. Carefully, drizzle just enough of the oil over the fish slices to lightly cook. Garnish with a tomato half or carrot curl. Serve immediately.

In the Know

Support Our Work

Artist quality poster prints of Jacques Pépin’s art are available for a donation on the JPF website. 100% of the net profit will be directed towards our grants program in support of community-based culinary training nationwide. This selection of museum-quality posters are made on thick and durable matte paper and there is a variety of art poster prints to choose from.

Click here to purchase