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.
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COMMENT:
AUTHOR:Melissa
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.
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COMMENT:
AUTHOR:T.W. Barritt at Culinary Types
DATE:12/20/2009 09:00:00 AM
Love appetizers by the spoonful!
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COMMENT:
AUTHOR:Fresh Local and Best
DATE:12/22/2009 10:46:00 AM
These sushi pieces look and sound amazing!
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COMMENT:
AUTHOR:Julia
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.
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AUTHOR: Julia
TITLE: Spicy Mayo
DATE: 10/29/2008 01:15:00 PM
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BODY:
When I make sushi at home, I usually shop at the Kotobukiya Market. The fish is reliably fresh and the selection is great. The problem is, when I decide to make sushi, I’m usually already hungry, so I need a little snack. They have little rice balls with savory toppings wrapped in seaweed. For $1.50, it’s a great tie-me-over. Toppings include: miso, spicy tuna, nuto, and salmon. After trying them all, I decided I like the tuna best.
So much so, that I’ll make it at home for myself all the time as a go-to lunch. Maybe it sounds strange to serve tuna salad with rice, but think about a spicy tuna maki roll.
Spicy Mayonnaise 1 teaspoon Lan Chi chili-garlic paste (more or less, to taste) 2 tablespoons Hellman’s (sorry, Lydia… no Miracle Whip here)
Mix the spicy mayo with drained, canned tuna. Serve over steamed rice with nori sheets.
The Spicy Mayo also makes a great rub for grilled corn.
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COMMENT:
AUTHOR:Lydia (The Perfect Pantry)
DATE:10/29/2008 03:46:00 PM
Ah, but you are using my very favorite chili paste with garlic! I'm never without two or three jars in my pantry.
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COMMENT:
AUTHOR:giz
DATE:10/31/2008 10:48:00 AM
Why haven't I seen this chili paste? I love the spicy mayo idea - I could use it as a whole sandwich filling - hold the rest :). I think I'll try this with the Korean paste I usually use and maybe add some garlic.
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COMMENT:
AUTHOR:Julia
DATE:10/31/2008 03:38:00 PM
Lydia, I knew we could find common ground!
Giz, Sounds like a great alternative. I'm thinking of just making a big batch of chili mayo and keeping it in the fridge.
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Melissa
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.
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