Mmm fishy goodness
Aug. 13th, 2004 09:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
annathepiperTonight, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
spazzkat, solarbird, and I had what was possibly the best sushi dinner we've ever had the pleasure to eat. I Love Sushi absolutely excelled themselves with the Spanish mackerel (aji), toro, kanpachi with sea salt, and Japanese scallops.
Most notable were the kanpachi and the scallops. The scallops were served to us with one piece plain and the other flame-seared and slathered with a tasty sauce that neither Dara nor I recognized--but whatever it was, it was very, very tasty. Still, it didn't top the kanpachi, which was also served with a plain piece and one fancied up. In this case, the fancy piece had sea salt and a touch of lemon on it. And dear GODS, it was SO. SO. GOOD.
Old favorites like hamachi and albacore were also incredibly good. And we finished off with a tropical roll for 'dessert'--though the chef surprised us with little dishes of satsuma orange pieces to finish off, and that was the final chord of what was a symphony of a meal. That last little burst of flavor cleared the palette so beautifully that to have tried to follow it up with ice cream, as we had been considering, would have been totally anticlimactic.
Two very satisfied thumbs up. We tipped the chefs by forty percent, and ambled out content indeed.
spazzkat, solarbird, and I had what was possibly the best sushi dinner we've ever had the pleasure to eat. I Love Sushi absolutely excelled themselves with the Spanish mackerel (aji), toro, kanpachi with sea salt, and Japanese scallops.Most notable were the kanpachi and the scallops. The scallops were served to us with one piece plain and the other flame-seared and slathered with a tasty sauce that neither Dara nor I recognized--but whatever it was, it was very, very tasty. Still, it didn't top the kanpachi, which was also served with a plain piece and one fancied up. In this case, the fancy piece had sea salt and a touch of lemon on it. And dear GODS, it was SO. SO. GOOD.
Old favorites like hamachi and albacore were also incredibly good. And we finished off with a tropical roll for 'dessert'--though the chef surprised us with little dishes of satsuma orange pieces to finish off, and that was the final chord of what was a symphony of a meal. That last little burst of flavor cleared the palette so beautifully that to have tried to follow it up with ice cream, as we had been considering, would have been totally anticlimactic.
Two very satisfied thumbs up. We tipped the chefs by forty percent, and ambled out content indeed.
