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Blogs about: 前田保夫

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Mackerel Pike 秋刀魚 - (and Steamed Abalone)

One of the fall favorites in Japan In Japan, fishing for Mackerel Pike (Sanma, in Japanese) starts early July.  But they are at their tastiest in the fall, as they wear more fat going towards the bree… more →

MAEDA SUSHI RESTAURANT

Mackerel Pike 秋刀魚 - (and Steamed Abalone)

Manager wrote 1 year ago: One of the fall favorites in Japan In Japan, fishing for Mackerel Pike (Sanma, in Japanese) starts e … more →

Tags: Current Specials, Sushi Ingredients, Sushi, maeda, コハダ, Yasuo Maeda, 前田鮨, Mackerel Pike, 秋刀魚

Abalone Steamed In Sake - 鮑酒蒸し

Manager wrote 1 year ago:   One of the more coveted sushi This week, Chef Maeda introduces Abalone prepared Edo-mae (Tokyo Sty … more →

Tags: Current Specials, Sushi Ingredients, tradition, Chef Maeda, CT, simsbury, Sushi, Edo-mae sushi, Yasuo Maeda

Mackerel Pike Sunomono - サンマ・秋刀魚の酢の物

Manager wrote 1 year ago: Available with either Tosazu vinegar or Chef Maeda's Sour Plum Sauce...pictured with no sauce he … more →

Tags: Current Specials, Maeda Sushi, Yasuo Maeda, Appetizer, 前田鮨, Mackerel Pike, Japanese delicacy, a twist on tradition, seasonal special

Ultimate Sushi Bar Experience - omakase & tachi - お任せ＆立ち

Manager wrote 1 year ago: the most coveted seat in the house When a customer lets the chef choose the content of a sushi meal, … more →

Tags: tradition, Sushi, Omakase, Maeda Sushi, 前田鮨, sushi bar, sushi counter, tachi, カウンター

Chirashi - ちらし寿司

Manager wrote 1 year ago: *pictured – Deluxe Chirashi   Chirashi is a very popular style of sushi in Japan.  ちらし (chee-r … more →

Tags: Entree, ちらし鮨, ちらし寿司, chirashi, connecticut, Japanese, Maeda Sushi, simsbury, Sushi

Omakase Sashimi & Kurashizuku - お任せ刺身＆菊盛蔵雫

Manager wrote 1 year ago: O-mah-kah-say means “to entrust” in Japanese. Let Maeda select the best of all his fish with no limi … more →

Tags: Entree, simsbury, Sushi, Omakase, connecticut, maeda, sashimi, Sake, kikusakari

The Hartford Courant Review on Maeda

Manager wrote 1 year ago:   A wonderful review of Maeda Sushi Restaurant is published inside the “Flavor” section of the Hartf … more →

Tags: press, simsbury, Sushi, Maeda Sushi, connecticut, コネチカット, Hartford, Hartford Courant, food review

Sea Eel - Anago アナゴ 穴子

Manager wrote 1 year ago:   As in the freshwater variation, sea eel is a cooked ingredient of sushi.  Called anago in Japanese … more →

Tags: Sushi Ingredients, tradition, CT, simsbury, Sushi, Maeda Sushi, connecticut, コネチカット, Hartford

Sashimi Salad - 新鮮魚の梅ソース和え

Manager wrote 1 year ago: There are plenty of possibilities within the tradition of Japanese cuisine to make something new.  M … more →

Tags: Current Specials, simsbury, Sushi, connecticut, maeda, sour plum, Appetizer, 前田鮨, 梅ソース

Salmon Roe - Ikura, イクラ

Manager wrote 1 year ago:   Pictured:  salmon roe, salmon roe in marinade, salmon roe sushi     Maeda’s salmon roe is differen … more →

Tags: Sushi Ingredients, simsbury, Sushi, Maeda Sushi, connecticut, Hartford, Yasuo Maeda, sushi ingredient, salmon roe

Ginger - gari, ガリ

Manager wrote 1 year ago:     There is always a small pile of pickled ginger – called “gari” in Japanese – accompanying sushi. … more →

Tags: Sushi Ingredients, tradition, ガリ, connecticut, 鮨職人の仕事, Ginger, Hartford, Japanese, maeda

Hikarimono - Shiny Fish - 光りもの

Manager wrote 1 year ago:   The pictured are sayori (halfbeak), kohada (gizzard shad/Japanese herring), and aji (horse mackere … more →

Tags: Sushi Ingredients, tradition, AJI, アジ, コハダ, サヨリ, connecticut, Farmington Valley, gizzard shad

Sushi Rice - 酢飯

Manager wrote 1 year ago: No matter what you may order at a sushi restaurant, there are things that remain constant.  One of t … more →

Tags: Sushi Ingredients, tradition, simsbury, Sushi, Maeda Sushi, connecticut, Japanese, Farmington Valley, Rice


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