3000 posts - whoopee!

Kabuki - 9/12

Yamakake Natto - Tuna, grated mountain potato and fermented soy beans garnished with a quail egg and tempura mountain potato skin.



Shichimi Tataki - Chili pepper crusted tuna with hot mustard aoli served with pickled radish and shiso blossoms.



Unagi Nasu - Fresh water eel on top of roasted eggplant with pickled miyoga.



Asari Halfshell - Raw clams, spicy radish, ponzu.



Kinako Mochi - Broiled rice cakes dusted with soy bean powder.



Ika Soba - Calamari, shi take, shishi to with olive oil, garlic soba.



Shiso no Hana Tempura - Deep fried shiso blossoms.

 

so hungry now...grrr

 

Sushi USA (Kenji's) 9/7/10

Same No Nankotsu - Shark cartilage, pickled plum, smelt roe, cucumber.



Sashimi Salad - Yellowtail and tuna over greens, ginger dressing with sesame mayo.



Gyoza - Good old fashioned dumplings.



Hirame Carpaccio - Thinly slice halibut, yuzu kosho, grape tomato.



Yaki Kaki - LOL at the rhyme. Grilled oysters, olive oil, garlic, sea salt.



Iwashi Shoyuyaki - Fresh sardines braised in soy, sake and ginger.



Gyuniku Tataki - Seared beef sashimi with spicy ponzu.



Miso Maguro - Tuna, asparagus, avocado with a miso, sesame dressing.

 

Thanks Mark, now i'm hungry.

 

it's right up the street...

 

Keep this thread GOING

 

Mark, I have a question for ya...

Do you use soy sauce at all? If so... how do you use it?

 

i use soy pretty sparingly with the stuff pictured here. if i have some sashimi or nigiri sushi, then i'll use some soy with a little wasabi (preferably fresh grated). i like wasabi, but too much kills the natural taste of the fish.

 

Yeah, same here.

But at Kabuki, if you order omakase, Take will tell you to not use soy sauce if it doesn't call for any.

He's nice about it though. Back before Sasabune sold out, if you dared use soy sauce, the waitress (or the chef) will go "I said no soy sauce!" and give you the check to toss you out.

 

Thanks guys. Stuka's situation is kind of what I was hearing about...

I have eaten sushi with several people that have somewhat looked down upon my usage of soy sauce. I don't say I use a lot, but they tell me that using soy sauce on sushi and sashimi is similar to using ketchup on steak. They said that in Japan, and the proper way to each sushi/sashimi is to spread a little bit of wasabi directly onto the fish, and then eat it.

They shake their head at me as I put the wasabi into the soy sauce, and then dip my pieces into it....

So lately I've had sushi without using much soy sauce, if any at all. Still pretty good