You eat with your eyes first.
The old saying about the visual appeal of food is the perfect way to describe the culinary artistry of Chef Sumio “Sam” Miyashita.
Miyashita, who grew up in Miyazaki, Japan, where he worked in his family’s restaurant, is the new sushi chef at Hadashi, the sushi bar at Hilton Sandestin Beach Golf Resort & Spa. He describes his style as “fusion sushi,” combining elements of traditional Japanese and California sushi with contemporary influences. Prior to signing on at Hadashi, Miyashita honed his skills at Marco Island Marriott Beach Resort in Marco Island, Fla.; The Ritz-Carlton, Naples in Naples, Fla.; and the Fontainebleau Miami Beach.
TUNA PIZZA Serves 4
4 7-inch flour tortillas
2 teaspoons extra virgin olive oil
½ cup barbecue eel sauce (available in Asian markets)
½ cup red onion, sliced thin
2 jalapeños, sliced thin
½ cup cherry tomatoes, halved
⅓ cup pitted Kalamata olives
10 ounces #1-grade tuna, sliced paper-thin
¼ cup cilantro
Preheat the oven to 450 degrees. Brush each tortilla on both sides with extra virgin olive oil. Brush eel sauce over the top of each tortilla and layer with onions, tomatoes, jalapeños and olives. Place the tortillas in the oven and cook for 5–7 minutes, until crisp. Remove from oven and top each tortilla with tuna slices and cilantro. Serve on warm plates.
STRIPED BASS WITH RAZOR CLAMS Serves 4
12 ounces top-quality striped bass, sliced thin
1 teaspoon extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
2 cups Chardonnay
8 large shrimp, peeled and deveined
12 razor clams
2 tablespoons soy sauce
Salt and pepper, to taste
4 tablespoons butter
2 tablespoons chopped parsley
Place 3 ounces of sliced bass into each of 4 large soup bowls. Heat the olive oil in a large sauté pan. Add the shallot and garlic; cook 3 minutes, until soft. Add the Chardonnay, shrimp and clams. Deglaze the pan; cover and cook until the clams open. Add the soy sauce, salt and pepper. Use a slotted spoon to place a portion of the shrimp and clams on top of the bass in each bowl. Top each serving with a tablespoon of butter. Ladle the hot broth over each serving. The broth will cook the bass. Garnish with chopped parsley.
SAM’S SUSHI SALAD Serves 4
For the salad:
1 tablespoon finely chopped basil
1 tablespoon chopped red onion
2 tablespoons diced tomato
10 grapes, halved
5 ounces salmon
6 ounces tuna
4 ounces snapper
Combine basil, red onion, tomato and grapes in a bowl. Slice the fish paper thin and arrange it on a plate, alternating fish with the basil mixture and dressing.
For the dressing:
2 ounces ponzo
1 tablespoon sriracha
2 tablespoons sesame oil
Juice of ½ lemon
Juice of 1 lime
Combine all 5 ingredients in a bowl. Set aside and let stand at room temperature for 1 hour.
Hilton Sandestin Beach Golf Resort & Spa
4000 Sandestin Blvd., S.
Destin, FL 32550
tel 850 267 9500
Arriving early afternoon in Puerto Rico, we jumped in an Uber and took a short, 15-minute drive from the airport to La Concha. As it was Tuesday, the streets were not too busy and the hotel lobby was calm. During the weekend, the scene likely would have been more bustling. We were greeted by a staff member who requested proof of vaccination and government-issued ID, and were given a wristband to indicate we were fully vaccinated. All guests are required to be vaccinated and wear masks at all times while moving around the hotel. Hand sanitizer stations were placed around the lobby, in elevators and in each common area.
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