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Showing results for tags 'Sashimi'.
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One of the more pleasant dining experiences, I've had in a long time. The space is simple, clean and serene which is a great reflection of the food. I went early so it wasn't so crowded but I'm guessing that this place will be consistently packed. If you had to try one dish, get the grilled Mero with miso. It's sea bass that has a nice char on the outside but comes out tasting smooth and creamy. My full post is below; Izakaya Seki -
I would recommend The Slanted Door in the Ferry Building. Scrumptious! -
Hmmm . . . everything I've ever read about Yamazoto emphasizes that it's a place specializing in, well, humongous "specialty" rolls, which I've found to be a surefire sign that I won't like it. But if other Rockwellians would confirm its quality . . . -
Let me start by saying I've never been to Japan, and I've never been to Masa. That said, for my personal preference, Japan is second only to France for my favorite cuisine, and I am very much of a sushi and sashimi hound - it's just about my favorite thing (along with foie gras, caviar, etc.) I had, without much doubt, the best Sashimi-Sushi Omakase I've ever eaten on Wednesday night at the Sushi Bar at Sushi Ogawa, and I've been to most of the great sushi specialists in the U.S. and Vancouver. The only option is a $100 omakase, and I highly advise all diners to call and see if Chef Ogawa will be working before they commit to this meal. My friend made the reservation under her name, and I have no reason to think I was recognized, but boy, this sure seemed like more than the "12-14 courses" they advertise. I don't rule out the possibility that I was spotted, but regardless, I'm spotted at most other top Japanese restaurants in DC, and nobody has put out sashimi and sushi like this before, not even the great Sushi Taro. I had made an exception to my own unwritten rule (the only other one-visit Bold I've ever made has been Elements in Princeton, NJ), and initialized Sushi Bar at Sushi Ogawa as such (this was absolutely the best meal I've had in 2017, my dining partner said it was by far the best sashimi-sushi she's ever eaten, and I've spent nearly 8 weeks this year in Chicago, San Francisco, and Los Angeles), but just to be prudent, I'm going to wait for other people to chime in. There are numerous Michelin 3-star sushi restaurants in Japan, but I honestly cannot envision any sashimi-sushi-driven meals being much better than this, even though I'm sure they are. Still, this raised the bar for me, personally, by a fair amount. About the only thing that fell short of excellence was the crème brûlée (it was fine, but Koji Terano can rest easy). If you go with another person, treat yourselves to a .720ml bottle of Eikun "Big Hawk" Junmai Ginjo sake ($65 on their list, and it will carry you through the entire meal).- 13 replies
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The same guys that own tako, own the small sushi carryout in the shoppes at glen echo (goldsboro at macarthur blvd) its awesome, inexpensive and cool. No seating , just carryout. (Little industry secret, this is where the top caterers get their sushi from) -
This is in the former location of Annadale Seafood, located at 7123 Columbia Pike in Annandale, which is where I have one of my favorite Korean food experiences ever. Tonight, wanted to re-live that memory and headed back. It is now called Janguh Si Kwanguh Dong. It doesn't look like anything on the interior was changed, perhaps it is a bit cleaner, but still much the same. They have upgraded the menu and there are better descriptions and more English. I wait staff spoke better English also, and were able to better describe the differences in the sashimi platters. Basically, there are about 4 varieties, all available in a large, medium, or small. The varieties loosely are: fish only, fish only but including a flounder that was live in the tank, fish and seafood (all the fish, but including abalone, sea cucumber, and sea squirt), and fish including the live flounder and the seafood. We were debating the seafood vs. the fish only. While I would have liked to try the seafood, the rest of my party is not as adventurous. We opted for the fish only. The waitress suggested that we not get the live flounder, but we didn't listen and opted for the live flounder. The initial dishes included a pumpkin porage which was very tasty, a tempura style california roll, salad, spicy tuna roll, edamame, squid tempura, some other type of sushi style roll, corn with cheese (my wife and mom's favorite), sauteed mushrooms, some sort of smoky rice, scrambled eggs (my daughter went crazy on this and ate the whole portion), a whole fried tilapia (I may have left out one or two). Next came the sashimi, which included salmon, tuna, white tuna, yellowtail, and a bunch of flounder (fillet, and a belly cut-more to follow on this later). All of the fish was very tasty. They gave us a little separated dish with sesame oul with salt and nori, and told us to each this with the white tuna. It made it very tasty. The flounder was very tough in the Korean style, with the belly being even more tough. My dad did not like the flounder because he thought it was too tough (the waitress tried to warn us, I still liked it). Once the sashimi was done, they brought us each a bowl of miso, again my daughter loved this (we also got her an order of shrimp tempura, which was shared and everyone really enjoyed it)(our daughter was a real trooper and really enjoyed the meal). After the miso, there was some nappa kimchi, radish kimche, some soy sprouts, and potato salad. This was followed by a flounder bone stew. This was actually the highlight of the meal for me (the rest of my family was rightfully stuffed). The soup had some flounder bones, nappa, sprouts, onion, tofu, and a spicy broth. The broth was the star! Meal was finished with Korean yogurt shakes. Total meal, $110 for 4, plus $11 for the shrimp tempura. All in all a great meal. Although my memory is a bit hazy from the last time we were here, I think there was more offering in the dishes before the sashimi, but it was still a great meal and I will come back again. -
Would you please explain this? I'm not criticizing or anything, I'm just unfamiliar with Japanese dining customs, and curious. Sashimi after sushi is a faux pas?
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In case there isn't a topic here for it, I thought I throw a few words to Gaboja in Annandale. This is a little place, maybe ten tables, in the little strip mall on Columbia Pike right next to the more visible/easier to find Cafe Tu Ah. The main reason I want to exhort it is they have lunch specials of amazing values. The one I usually get is their hwedupbap: Hwedupbap!!! by Fortran, on Flickr Now maybe this isn't the greatest hwedupbap in the area, but you get that big bowl, banchan, some miso soup and a yummy souffle-y egg dish (I want to say gye ran jjim, but I might be wrong) all for a whopping $4.99 Yep. Frankly it's the best lunch deal around. They have other specials as well: sushi and udon for $5.99, and a rather fearsome looking spicy blue crab soup (kkotgaetang?) for, I think, $4.99 as well. Beyond the lunch specials is a whole menu (kinda see part of it above...though that might be an older menu). Much of it is just pure Korean so I don't have much of an idea what they are, though I think many are combination dinners (prices in the hundreds of dollars...I'm very curious to learn what those are). --- ETA: Okay. For the life of me, I can't figure out why the formatting is all wacky above. I try and make that "Now...as well" paragraph all one paragraph, but when I save it just goes nuts. Can an admin give me a hand? --- Here you go! -
Some Korean-American friends took me to Kimko Seafood in Ellicott City this weekend for Korean style sashimi. This place was mentioned under a different name, Bethany Seafood in a post by howchow a while ago. It's known to have lobster sashimi. I also found out from my friends that they often serve San Nakji, live octopus sashimi. Unfortunately, when we arrived they had run out of the octopus for the week. We ordered the large sashimi platter/dinner for the 5 of us. I believe it was $200. You start off with a small cup of congee, and then they brought out 20 different plates of bonchon. This included a large seafood pancake, fishes prepared in various forms- grilled/fried/raw, seaweed, edamame, potato salad, grilled chicken gizzards, rice with roe, seaweed soup, salmon collarbone, clams, and octopus. The sashimi platter is served on a meter long plank. Korean style sashimi is also eaten with kochujang, the red chile pepper sauce, as well as soy sauce and wasabi. My friend told me Koreans also prefer to chewier pieces of sashimi, the most popular being halibut. The lobster sashimi is pretty incredible. They take a fresh lobster from the tank, dispatch it, and right away, bring the tail split open and cut up topped with some roe. The remainder goes into a soup at the end of the meal. The meat is sweet, had a little bite at first, and then melts into the mouth. I also loved the fresh sea cucumber sashimi. It is not at all liked the cooked sea cucumber I've had. It has a mild briny flavor and has the texture of raw octopus. We also had the abalone and sea squirt sashimi. Abalone reminded me of a mushroom, and the sea squirt, while bitter at first, was just ok. The lobster soup is in a spicy broth also loaded with fish. It was wonderful. PICS -
204 East 43rd Street New York City 10017 Phone: (212) 972-1001 Fax: (212) 972-1717 Web: http://www.sushiyasuda.com/ One of my favorite destinations in New York is Sushi Yasuda in Midtown East, one block from Grand Central. I've been numerous times, and my visit last week was typical of the remarkable experience I've come to expect. My meal last Thursday at the sushi bar was omakase and included, in order (all nigiri unless indicated): bluefin toro, branzino, yellowtail, mackerel and jack mackerel (I told the chef I loved mackerel), scallop, arctic char, Australian king salmon, giant clam, sea eel and frestwater eel, oyster, toro and scallion maki (two pieces), uni (on request), and more bluefin toro (also requested). Each was the best of its kind that I can recall and came with perfect (texture, seasoning, and temperature) rice and interesting sauces and garnishes (a lot of citrus in addition to the usual soy and fresh wasabi). The whole meal for two (we each had everything listed), plus 3 Kirin draft was $200, which, though not cheap, I consider reasonable for sushi this good (the truly good stuff can be very expensive, and it was a lot of food). And Yasuda has been remarkably consistent, though the one visit where I sat at a table and ordered a la carte the sushi was only merely "very good." But if you go to the sushi bar and let them choose their best, I doubt you'll find better sushi in the US, and possibly anywhere. -
I had to stop by the Apple store (because, of course, every single one of my power cords had frayed to the point of failure). I was going to go to Sushi Rock, where I've still never been, but instead went to Whole Foods. They had nice looking Wahoo for $14.99, and I bought about 1 1/3 pounds, some good olive oil from Northeastern Spain (organic, first-press, the only Spanish oil I found in the entire store, purchased to honor Gerry Dawes). The fishmonger cheerfully trimmed the skin from my wahoo (get your mind out of the gutter), and I took my $19 purchase home and used about 3/4 of it for a hybrid sashimi-carpaccio lunch - I cut it too thick for it to be considered carpaccio; and used olive oil and sel de mer for seasoning, so it can't be considered sashimi either. What a wonderful lunch this was - nothing more than cut-up, raw wahoo, with good olive oil and salt. I'm extremely full without having that gross "stuffed" feeling. Whole Foods has sustainability ratings displayed for all their fish, and wild wahoo is rated green. If you like mackerel (not marinated mackerel; just mackerel), you'll perhaps like wahoo even more because while the two are similar in nature, wahoo is slightly more delicate and less assertive. It is a wonderful fish for sashimi. I could have gone somewhere and spent $15, gotten about 1/3 as much sashimi that would have been at a lower quality (which actually is exactly what I did yesterday at Tachibana), or I could have done this - a good call, for sure. People on this website, especially Zora, are inspiring me to become a more proficient home cook, and to correct my one major flaw as a restaurant critic (well, I guess two if you consider that I've never worked in a restaurant). The sad truth is that even a pathetic hack like me can put forth better plates of food than 90% of all restaurants. NB - on Friday, Whole Foods Clarendon is having a one-day sale on sockeye (I think it's sockeye) salmon, discounted from $12.99 to $7.99 a pound.
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At the request of DonRocks, I am starting this thread about my experience at Annandale Seafood. (I adapted this from a review I wrote about a year ago after visiting) After watching Anthony Bourdain's episode on the outer bouroughs of New York about a year ago, I was intrigued by the Korean seafood joint he went to. I wanted to find something similar in the DC area. I did extensive research and found good reviews for a place called Ga Bo Ja (there is a short thread here on this place). I convinced my wife and parents to head out for a try. When the GPS got us to the non-descript strip center, Ga Ba Ja was literally enpty with the staff sitting around, but another place in the strip center was pretty full. We went with the full place. This place has a sign out front that is in Korean and says Annandale Seafood. I read somewhere that the Korean translates to "Eel City Flounder District". The menu was a mix of english and Korean with a few platters which were only in Korean. The waitress through broken English steered us towards the $99 sashimi platter. Before the platter came out, we were served a bunch of banchan including, a steamed egg dish, some king mushroom, mussels, rice with row, grilled shrimp, a whole grilled mackerel, and what I think was a whole tilapia (this is only a partial list!). Once we were finished with the banchan, the main star of the night came out--the gigantic sashimi platter. The platter that came out had tuna, salmon, escolar (the one disappointment, was frozen) some other fish, surf clams, what was a whole flounder that minutes before was swimming in a tank, and what I think was raw eel that was also minutes before swimming in a tank. All of the fish (with the exception of the escloar, because it was not fully defrosted) was very tasty. The four of us could not finish it all. Once we were done, they proceeded to bring out a huge bubbling cauldron of fish bone stew (bones from the flounder) and more banchan (kimchi and some soy bean sprouts). Annandale Seafood Menu.pdf
