Sushi lovers, take note. The sashimi tasting ($79) at Goma is an exploration of not only a variety of fresh fish, but chef Dante Boccuzzi’s expert knowledge in using quality ingredients.
Inspired by his culinary experiences working for Nobu in Italy, the chef aims to capture a similar type of atmosphere at his East Fourth Street spot. And the sashimi tasting, a collection featuring 12 kinds of fish, is a great primer.
“We have some customers who have tried all types of sushi out in LA,” Boccuzzi says. “We really try to push them towards the sashimi tasting. It’s more for adventurous people.”
With fresh fish flown in twice a week from Japan, customers get to try options such as tuna, otoro (the underbelly inside tuna) and salmon that are sliced thin. Some oilier ones, such as mackerel, come with ginger and scallion to enhance the flavor, while others, such as the otoro, are not prepared with added ingredients.
“You don’t want to hide or mask the freshness of the fish,” says Boccuzzi. 2079 E. Fourth St., Cleveland, 216-770-4662, gomarestaurant.com
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