I went to Sushi Sushi for lunch today...always good, quicks eats in their sushi box...today was Miso soup, smelt row, tuna, tako, yellowtail, salmon, and hmmm...I forget the 6th one...huh...maybe it was scallops...

 

It took you way too long to get in on this. Shame on you.

 

zamirz is in also!

 

our headcount is now up to 6. i'm meeting with the owner either tonight or tomorrow to lay out my expectations. by next tuesday, i'm going to ask everyone to make a final commitment so the restaurant can prepare and buy the proper amount of fresh ingredients.

 

what sort of $$$ are we looking at at this place?

 

i'm estimating $100-$120 for food.

 

I went to Uerukamu last night to talk to the owner. He is excited to have this group over and will be well prepared for our visit. I gave him some general parameters for our menu and also politely inquired about an estimated cost. He initially told me that it would probably cost $50 a head or so, which I thought was great. I did mention to him, however, that I didn't want cost to necessarily be a limiting factor for what he was planning to serve. I told him we'd be willing to spend a little more if there were things he could find fresh specifically for that day.

Also, I did have dinner there. I was served by his #1 apprentice which is a good friend of mine. His style is slightly different, but you can get a sense of what the meal will be like. FWIW, this food tab was only $36.

A couple of other notes - although I've asked for omakase, you are more than welcome to order specific items. Secondly, we probably all have different appetites, when you are approaching your limit, just politely tell the chef that you're full.

 

Uerukamu - 6/25/08

Shochu - Alakey, another grain shochu. This has a slightly stronger flavor than Iichiko.



Starter Plate - Marinated octopus, crab/shrimp/cucumber (no rice) roll, black snapper, big eye tuna with avocado.



Clam Cocktail - Authentic Mexican preparation. This was really good, actually the Mexican cook in the back made it. All the ingredients were fresh, no mix or canned tomato juice. I always buy him a beer so he makes something special for me.



Agedashi Mochi - Deep fried rice cake served with a mildly sweet soy broth, garnished with grated radish, grated ginger, green onion and katsuoboshi (dried bonito flakes).



Ika Geso, Two Ways - Broiled squid legs: lemon, salt and chili pepper on the left, tare (eel sauce) on the right.



Chutoro Tataki Katsu - Medium fatty toro flashed fried with panko. Garnished with shallots and served with a rice wine vinaigrette.



Gohan (rice) Special - A bed of rice seasoned with garlic, butter and basil, tossed with scallops and dungenes crab, topped with brie and baked. I happened to add a little tobasco to it and it was fantastic.

 

Looks great Mark. Really looking forward to this.

 

You've got to stop posting these in the mornings, i'm starving now!

The Gohan Special looks amazing!