Barracuda. I’ve already gone over the reasons for it being very not good.
The texture of this yellowtail was fine but it had almost no flavour, and none of the unctuous oily character it should have.
The texture of the kanpachi/amberjack was a little tougher than it should be and it was also sans flavour.
The sweet shrimp was similarly characterless.
The scallop (from Hokkaido, I think), however, was actively bad. Not sweet at all, it just didn’t seem fresh at all.
The deep-fried shrimp heads showed up at this point and they were by far the best thing we’d eaten so far. My wife took this as a sign that the kitchen was more trustworthy than the bar and bailed on the raw in favour of the cooked.
These gyoza were acceptable.
These shrimp were fine but not as crispy as they should have been. She also got two skewers of yakitori which were eminently forgettable.
I continued with the nigiri. The Japanese chef suggested the samba, a cured silvery fish—new to me and so I went for it. It was characterless. By the way, I can’t find any information on it online. Our guy insisted it wasn’t regular saba (mackerel) and it didn’t look or taste like it. It’s possible I misheard the name but I did ask the guy to spell it. Addendum: I am told that this is in fact “sanma” or Pacific saury.
This sockeye salmon was a little better but again drier than it should have been.
Back in college I spent about a year in Japan. To me, one of the most intriguing parts about Japan is the food. The Japanese have been renowned world wide for their diet which supports not only a healthy weight, but a long healthy life. 530 more words
So.Much.Food. From sushi and brownies to chicken and tortillas and crepes I have actually only recently regained my appetite after our gluttonous evening in preparation for the brand new festival… 537 more words