Foglia di Shiso in Tempura con Wasabi, Kizami, Caviale e Tartare di Tonno

Foglia di Shiso in Tempura con Wasabi, Kizami, Caviale e Tartare di Tonno is a signature antipasto at Roji in Nola, Italy, that exemplifies the restaurant’s Japanese-Italian fusion philosophy. The dish combines a tempura-fried shiso leaf with a topping of wasabi, kizami (shredded nori), caviar, and a tartare of bluefin tuna. Creator *Jana Food Porn* documented its presentation and flavor profile, highlighting the refined contrast of textures and temperatures.

The dish’s origin lies in the Japanese tradition of *shiso tempura*, where the herb’s minty, basil-like notes are accentuated by a light, crispy batter. Roji elevates this by adding a luxurious tartare of raw tuna, seasoned with soy and sesame, then crowned with briny caviar and a dab of wasabi for heat. Kizami nori adds a subtle oceanic crunch.

A great version is distinguished by the tempura’s ethereal crispness—never greasy—and the perfect contrast between the warm, crunchy leaf and the cool, silky tartare. The caviar should pop with salinity, while the wasabi provides a clean, sinus-clearing finish. Regional variations might substitute local fish for tuna or use different herbs, but Roji’s version remains a benchmark for umami layering. The dish is a testament to how Italian technique can honor Japanese ingredients, creating a bite that is both delicate and intensely flavorful.