How do you guys eat so many courses? I have trouble finishing 7-8 pieces of Sashimi lol.

 

WOW. I love sushi. Have never eaten this well though. Thanks for sharing, Mark.

 

the plates are fairly small and we're there for at least a couple of hours. my 2 year old would polish off 8 pieces of sashimi. my 10 year old eats more than me sometimes.

no problem. i'll keep posting as long as there is interest. i'm hoping to educate or provide some inspiration to our other sushi enthusiasts.

if anyone else has pics or stories to add, feel free.

 

Kabuki - 6/12/08

Special Somen - Ebi and toro with cold noodles.



Kimpira Gobo - Saute'd burdock root.



Duo of Oysters - Deep fried and baked with miso glaze.



Saba Hosomaki - Mackerel, shiso and yamagobo. Many times takuwan is substitued for yamagobo.



Hirame Special - Crab stuffed halibut baked and topped with a kiwi salsa.

 

We need to kick it. I love food, i'm one of those guys that will go out alone to find something unique and fabulous (be it some Mexican food place where no one speaks english, or some place on the side of the road that's got a C rating that may have fabulous food).


I'll go out to sushi alone since my wife hates it...need a sushi partner

 

Kram, do you actually enjoy salmon roe? Man, I've tried to like it, but it ain't happening...

Great thread, by the way!

 

i'm lucky that my entire family loves sushi. nonetheless, we could meet up for a sushi meet sometime. i know josh would probably be interested as well as a couple other members here.

 

hoss, i eat everything. with that being said, salmon roe is not necessarily the tastiest thing on the planet. if i eat it nigiri style, i like to have it served along with a little uni to cut the saltiness down. if it's served tsumami (appetizer) i like some daikon oroshi (grated turnip). it's really great as a garnish for other salmon/salmon skin dishes.

the best preparation, which is impossible to find, is salmon roe, still in the egg sack, marinated in sake kasu (the mash leftover after the first pressing). the flavors are so intense! my grandmother used to make this at home and i've only had one chef do it for me upon request.

 

Mark,

what's uni like? It's the one thing i'm not sure whether i'd like to try it or not...

Also, how exactly are you supposed to eat the Shishamo?

I can't wait for Sushi tonight, should be great if it lives up to the reviews!

 

uni has a very soft (almost mushy) texture. flavorwise it's not overly fishy, but briny with a hint of sweetness. for most people, i think you have to get past the texture.

the shishamo, you just eat it whole, head, tail and all. i like it with some lemon, daikon oroshi and soy sauce.