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Nelson Dreams of Sushi - Part 3

Posted: 12/08/12

Nelson Dreams of Sushi - Part 3

Restaurant: Japan Sushi_Tomi

Nelson: What does an Omakase main course mean? Nigri, AKA raw fish with rice. Although it can't be seen in a lot of these, I liked the relative proportions, with large slice of fish with a smaller amount of rice.

But first let me start on the bottom right side of the first picture which is a yam-like tuber called tororo. It was very slimy and since this one was soaked in wasabi it also had that taste. The sliminess combined with the stickiness resulted in a general mouth feel made this not enjoyable for me. Strangely when I looked it up in wikipedia it is also known at Mountain medicine (山藥) which I have had before and didn't mind as much. But tororo is apparently the grated version which forms into a sticky paste. And then throughout the trip we kept encountering it again and again and still didn't take a liking to it. Oh well.

The ginger was fairly mild compared to most i've had and I could stomach it. I usually don't eat the pickled ginger.

Ok, onto the nigiri. Starting from the far left is Kinmedai (alfonsino) which tasted very different for a fish, almost like a land meat. I think I had another note about it, but like I mentioned earlier I lost my notes unfortunately. I dipped it in soy sauce myself.

In the middle is horse mackerel which we had from before, but this time it was already flavoured with sauce.

On the right is mackerel which was surprisingly not very salty, but had the best tastes of this fish come through. Some people don't like mackerel because it has a strong, perhaps unpleasant, fishy taste, but this had none of that.

This next one is the most visually striking nigiri I have ever seen. It's called Akagai or blood clam in english. It had a tough consistency for a clam, but but still delicate enough to be pleasant. Despite the appearance, the taste was not overpowering, but just pleasant overall. So interesting to look at and I wish I had a picture of it by itself.

Botan-ebi shrimp came with soy sauce already and tasted like other shrimps I've had before but less slimy and most surprisingly it was less sweet than most I've had. Still good though.

Because we liked it so much earlier, the chef gave us two pieces of chu-toro and on the rice, it was just as good as before. Notice how little rice is used!

The fish eggs is salmon roe, which is supposed to best in fall to eat so we had good timing. It came with a little yuzu (Japanese citrus fruit) shaved on top. As a result it very strongly tasted of this as the fish eggs were relatively mild with a delicate slightly salty flavour. Instead what I found was that the roe itself was softer than most I've had and definitely not as bursty as usual.

For me, I've very rarely seen this, but uni nigiri is probably pretty common in Japan. It was quite good and I couldn't believe how well it stuck on the rice.

Last for this set, the miso soup which had had lot's of greens inside with a really light taste, unlike most other miso soups I tried in Japan.

Lastly, the chef showed us the citrus fruits used in the meal - Left is yuzu, right is sudachi.

Such a great parade of different textures and flavours that made me positively giddy, but the best is yet to come!


Categories: Fish,  Fruit,  Japanese,  Soup,  

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