Mark your calendars because there’s another reason to look forward to Fridays: Aburi To Go's Chirashi Box. Delivering only once a week, this totally aesthetic platter is as sumptuous as it looks.
A menu staple from the Land of the Rising Sun, the dish derives its name from the Nihongo word chirasu, meaning "to scatter." Far from looking haphazard, however, one-woman team Bianca Mina gracefully curates and constructs each box individually. "The idea is to create something that's not made in big batches. Something that's personally made for a special occasion," the Culinary Arts graduate and former sous chef tells Preview.
Each week, premium sashimis such as ootoro (extra fatty tuna), chutoro (medium fatty tuna), and hamachi (Japanese yellowtail) are air-flown from Japan, and served the same day to ensure utmost freshness.
Combined with market fresh yellowfin tuna, salmon, uni (sea urchin), shime saba (mackerel), grilled unagi kabayaki (eel), ikura (red caviar), and lumpfish caviar, each box is an epicurean feast befitting any discerning foodie.
Delighting further are edible flowers and microgreens from Solana Greens that caps off the brand’s distinct, IG-worthy look.
Meat lovers will be pleased to learn that a Surf & Turf Chirashi option is possible. For this, they swap components like the shime saba with melt in your mouth slices of wagyu beef.
These gorgeous Chirashi Boxes come in two sizes: a 5” box (P2000) good for one to two persons, and a 7” box (P3000) good for two to three.
Mini Chirashis (P1000 onwards) are sometimes available, depending if there are extra toppings from that afternoon. These are not guaranteed and are sold on a first come, first served basis, so it may be better to just order in advance.