Hirame (平目), or olive flounder, is one of the defining white fish varieties in Edomae sushi, valued for its delicacy, clean flavor, and ability to reveal technique with clarity. Unlike cuts that rely on immediate richness, hirame is often appreciated through subtlety — in its texture, transparency, and the quiet way its flavor unfolds across the palate.
At SABI Sky Omakase in Ho Chi Minh City, hirame is prepared using kombu-jime for 48 hours. This traditional method cures the fish with kombu kelp to draw out excess moisture, concentrate natural sweetness, and deepen umami while preserving the refined character of the white flesh. With hirame, kombu-jime does not make the fish heavier; rather, it gives the flavor greater definition, depth, and composure.
The nigiri is finished with engawa aburi — lightly flame-seared flounder fin — placed on top of the hirame. While the body of the fish offers a smooth, translucent, and delicate quality, the engawa introduces a slightly richer texture and a more pronounced structure. The brief sear also releases aroma, adding a warmer note to the composition.
It is paired with momiji oroshi — grated daikon mixed with chili — a classic Japanese condiment known for its clean heat and brightness. With its red-orange color reminiscent of autumn maple leaves, momiji oroshi is often associated with the visual language of Japanese autumn. Here, it adds not only freshness and lift to the finish, but also a subtle seasonal reference held within a very small detail.
Hirame kombu-jime leaves its impression not through intensity, but through transition. From the clarity of the fish and the quiet depth of kombu, to the aromatic warmth of engawa aburi and the bright accent of momiji oroshi, the nigiri moves in delicate layers — bringing structure, temperature, and season into a single, composed expression.