I love my family~<3 My dad came to visit this past week and said it was his “daddy duty” to spoil me for a bit. My dad is crazy. In the good way of course! He loves to eat and he’s become quite a restaurant critic, almost embarrassingly so, and he’s taken great pains to become "a regular” at restaurants in different cities that he’s particularly fond of.
Every time I go to a sushi bar I’m always amazed at the delicacy and artistry of the sushi chefs. If I had to have an emergency operation and there were only a pirate, a dog, a sushi chef and a police man around…I’d choose the sushi chef to cut me open. ::lol:: The skill in which they wield their knives and the delicate aerobatics they use to slice sashimi, to put the nigiri or the appetizers together never cease to floor me. Every little piece of sashimi, nigiri, the various tsumami are so beautifully presented and perfectly put together they’re like tiny little treasures on my plate. And the taste! Freshness and simplicity. Beautiful.
My father has passed down to me the sushi rules of our family:
- Never Talk About the Sushi Rules
- Never Talk About the Sushi Rules
- No more jokes about Fight Club =P
- Don’t be afraid to try new things
- Make sure that these “new things” are fresh ;P
- Order “omakase” (chef’s choice) if you can!
- If there’s no set menu, try your best to eat the “lightest” fish (Ex. Flounder) first then move to the “oilier” fishes (Ex.Yellow Tail)
- Never EVER mix your wasabi and your soy sauce together, instead spread your desired amount of wasabi on each individual slice of fish
- Enjoy yourself!
Akagai, Red Surf Clam
Honestly, I’m not a shellfish sort of person (my dad is), I find sometimes when shellfish in general are not fresh the texture is too mushy and it has that "stereotypical” off putting fishy flavor. However in Japan and other lovely sushi shops around the world this is not a problem. Out of all shellfish Akagai is my favorite. It’s a beautiful red-orange color (the most red it gets is during the summer, during mating season) and has a very subtle flavor and a slightly chewy texture.
Nama-Tako, Fresh Octopus Legs
Broiled Squid with Terriyaki Sauce
Sayori, Needle Fish
Definitely a subtle tasting fish. It’s very light and flavor and needs the ginger and the spring onion that it’s paired with to fully boost it’s flavor potential. It’s important to make sure this fish is fresh as it develops a terribly fishy odor pretty easily, and sushi chefs often prepare it fairly quickly to meal time.
Grilled Octopus Suckers, Tako No Kiuipang
Grilled Octopus suckers, unlike squid suckers, don’t have teeth. So they’re quite tasty and lovely to eat. They’re a bit “crunchy” and have a lovely smoke-y, spicey, delicious octopus flavor. I love them when they’re grilled.
Botan-Ebi, Spot Prawn
Thanks to the Wigician: Shiroi Ebi, Little White Shrimp
Aji, Horse Mackerel
Saba, Japanese Mackerel
Shira Uo- Nigiri, “white fish” Nigiri
Nama-Kuruma Ebi, Live Tiger Prawn
Yes, that video from earlier was this bad boy right here. The chef explained to us that the twitches were the residual nerve endings still twitching about. Nonetheless, putting something twitching into your mouth is a bit daunting…even for me. The meat however was light, sweet, and almost creamy in texture.
Toro, Tuna Belly
Blanched Baby Squid
That’s all folks! Thank you for coming!
Kid Friendly: Not really, very small and very quiet
Price: $$$ of $$$$$
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