When I recovered, the couple next to me was struggling to understand and order from the menu. I felt bad for them since they seemed to expect a more traditional, "American-Style" Japanese experience. And I felt bad for the sushi-chef as he struggled to understand and accommodate their special requests.
I watched longer, the chef vacillating between indulgent creativity for a table enjoying the chef's tasting (omakase) and the restrained obedience of tuna tartar.
Most intrigued by the omakase, and desirous of something more, I asked the chef to make me "something amazing."
Indeed he did! Five spoons arrived on a plate... each filled with a most delightful taste -- scallops with fried taro threads, a slab of tuna with mango and tempura seaweed, uni with ponzu foam, sea bream with ginger-daikon salad and otoro with truffle and gold leaf.
DATE:12/20/2009 01:46:00 AM
Amazing indeed! I wish I had already developed a relationship with a good local sushi chef as you have at Oishii. Maybe when I move I'll make the effort right off.
AUTHOR:T.W. Barritt at Culinary Types
DATE:12/20/2009 09:00:00 AM
Love appetizers by the spoonful!
AUTHOR:Fresh Local and Best
DATE:12/22/2009 10:46:00 AM
These sushi pieces look and sound amazing!
DATE:12/22/2009 01:21:00 PM
Melissa -- It's never to late to build a good relationship with a favorite sushi chef.
T.W. -- Me too! Though, I probably could have eaten several spoons of each.
Fresh Local and Best - The last one was my favorite.