Sash Japanese pizza comes to Chapel Street.
The Sash restaurant in Chapel Street Windsor is a mix of styles.
There are flavours and tastes from all over the world. Some of it is from Japan, some of it is from Hawaii and there are other bits from Europe.
It’s pretty much uncharted territory.
Kyle Stagoll and Dave Nelson have put together a menu covering two hemispheres, it’s global.
And dishes are meant to be shared.
Stagoll and Nelson are mates from their days in high school. To get the 120 seat Sash going, they have brought in head chef Tut, who used to work at Ichi Ni and Ichi Ni Nana.
Tut has out together something that offers food from everywhere.
First, diners can help themselves to a Japanese fusion style offering tasty but somewhat wacky dishes. Examples include raw ahi, crispy gyoza-skin-shell-tacos, laced with avocado and alfalfa, Sriracha mayo and wasabi tapioca pearls. Or they can have spicy fried-prawn sliders, presented in black activated-charcoal brioche buns. Tastes from different parts of the globe.
Then there is the other half of the menu. It offers two styles of Japanese pizza. For those who have been in Japan and tried their pizza, that mightn’t sound too appealing.
But Tut has done it differently, designing 12 well-crafted pizzas layered with such ingredients as souh-Cali poke – which is actually salmon, avocado mixed with wasabi mayo, with octopus balls. Or there’s chilli spanner crab with lemon and blood orange, both using black squid-ink bases.
Then there is a selection of what Tut calls “Sashizza”, distinctly Japanese flavoured with heavier toppings. These would include hoison duck salad or teriyaki pulled pork, all served on gluten-free bases.
Tut prepares it by flattening out the rice and then blasting it in the oven.
The drinks bar is managed by Kyle Rose, formerly of GoGo bar and the cocktails on offer will all have a Japanese twist.
by Leon Gettler, August 25th 2017
