tag:blogger.com,1999:blog-17037174867800719862024-03-14T00:51:03.969-07:00THE SUSHI DIVAThe Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.comBlogger370125tag:blogger.com,1999:blog-1703717486780071986.post-1027715506931502882017-01-26T17:33:00.007-08:002017-01-26T18:14:29.853-08:00Yummy Grill & Sushi and KAME Omakase of Las Vegas: Live and Rare Seafood<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Chef Eric Presents...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Live Lobster Sashimi with Uni</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lobster with Shimeji Mushrooms, Uni Butter, and White Wine</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Shirako (Fish Sperm)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVfCgC-mKE4NLKyf5HQkuGYEvpxBDPJq2k_5KbVND55pb6j5nLVrvPgjmd0vGom82-kC5DIfLnfZVJQCrgH98HPNuc67B3iJpyu2gW16t_9qvZNqQAEJ9tZPFb9Ubu73Q8OmnViCcbus0/s1600/Yummy+Grill+%2526+Sushi+%25284%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVfCgC-mKE4NLKyf5HQkuGYEvpxBDPJq2k_5KbVND55pb6j5nLVrvPgjmd0vGom82-kC5DIfLnfZVJQCrgH98HPNuc67B3iJpyu2gW16t_9qvZNqQAEJ9tZPFb9Ubu73Q8OmnViCcbus0/s320/Yummy+Grill+%2526+Sushi+%25284%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kamashida Toro Tartare with Yamaimo, Caviar, Tobiko, <br />
and Gold Flake Gelatin Topping</td></tr>
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The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com2tag:blogger.com,1999:blog-1703717486780071986.post-57132022444468679012017-01-26T17:12:00.001-08:002017-01-26T18:19:16.164-08:00Yummy Grill & Sushi in Las Vegas<!--[if gte mso 9]><xml>
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<br />
At Yummy Grill & Sushi in Las Vegas, the chefs mean
business when they write “Live Lobster” on the board.<br />
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Written right next to the words “Abalone” and “Octopus,” two
other specials of the day that happen to be live, this popular invertebrate is
so fresh, it’s still twitching as they pick it up and show it to me.</div>
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As much as I consider myself a seasoned seafood pro, I
cringe slightly at the visual and at the thought of this glorified sea bug
getting chopped up because I, ever the epicurean gourmand, agreed to shell out $78
for a two-part lobster meal…but only because I saw it <i>move</i>. </div>
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And as we all know, just because we love to masticate it
doesn’t mean we want to watch the process of how it actually arrives on our
plate. That’s what we pay them to do. We are paying for the food, the ambience,
and the labor—and to be spared the guts and the gore.</div>
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Owner and Head Chef Eric briefly illustrates the details of
the course that is to be part raw, part cooked—first comes the lobster tail,
served as sashimi with raw <i>uni</i> and fish eggs; and then the lobster head, cooked
with shimeji mushrooms, an <i>uni</i> butter sauce, and white wine. </div>
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It sounded fabulous to me.</div>
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Eric isn’t just a chef, he’s an artist, for his presentation
of this dish was extraordinary. I have never before seen a fuliginous branch
sprouting from a bed of ice, much less with an acorn to adorn it; upon the ice
lay the shiny red tail and flippers of my doomed crustacean, born to be feasted
upon, with its delicate freight of pink and glistening meat, embellished with caviar,
ikura, tobiko and <i>uni</i>, with a few sprigs of sprout strewn about. What a perfect
combination of flavors!</div>
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And there was the most unusual garnish: <i>yamamomo</i>, or
mountain peach (about the size of lychee), which sat on the side upon a shiso
leaf, next to a nest of seaweed salad. A mound of real wasabi sat on a mini
wasabi grater—a lovely touch. </div>
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This chilled delicacy was a real delight, and was followed
with smooth perfection using the head of the lobster, cooked as promised, with
its meaty claws perched on the plate, as if posed humbly in a belated cry for
salvation.</div>
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Last year, when I visited Yummy Grill & Sushi, I had
ingested <i>Shirako</i> (also known as fish sperm, or milt, or sperm sacs), served
with grated daikon radish, masago and green onions. Shirako, quite literally,
means “white children” in Japanese. In my opinion, <i>Shirako</i> is underrated as a
delicacy—if people love and seek out the proverbial caviar (the eggs of female
fish), then why aren’t they drawn to the sperm sacs of male fish? Both are an
acquired taste, exotic, and need not necessarily be reserved for seafood
die-hards. </div>
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Of course the Kamashida Toro Tartare with yamaimo, red
tobiko, Russian caviar, and a gold flake gelatin topping (which is about $30
and quite miniscule) might be an even more unique choice, as it’s one of the
restaurant’s signature creations and pretty to look at.</div>
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At Yummy Grill & Sushi, you can find some of the most
exotic fish and some creative concoctions—it might just depend on the day and
on the mood of the chefs. </div>
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Right next door, KAME is an <i>omakase</i>-style restaurant by the
same owner and chef. The 19-course <i>omakase</i> feast costs $165 per person, and
reservations are recommended at least one week in advance, as it is a small
16-seat restaurant, with half of the highly coveted seats being at the sushi
bar. KAME Omakase is famous for serving live items as sashimi (from live
scallop and live <i>uni</i> to live abalone), and depending on the season, you might
find rare items such as Congo baby eel and even live sea cucumber.</div>
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<b>Yummy Grill &
Sushi, and KAME Omakase<o:p></o:p></b></div>
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<b>7331 W. Lake Mead
Boulevard, Las Vegas<o:p></o:p></b></div>
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<b>702-562-8668<o:p></o:p></b></div>
<div class="MsoNormal">
<a href="http://www.yummysushivegas.com/">www.yummysushivegas.com</a></div>
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<br /></div>
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<i>*Note: Yummy Grill
& Sushi should not be confused with another restaurant of the same name in
the city. The one on Eastern Avenue is not affiliated and has an entirely
different menu.<o:p></o:p></i></div>
<!--EndFragment-->The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com1tag:blogger.com,1999:blog-1703717486780071986.post-15224047465333129892016-03-14T20:59:00.002-07:002016-03-15T00:15:15.677-07:00Searching for Sushi in the City of Gold<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyxeU0pl1ASo80pKrmzNdq2tz_8_rX_05-hAk7P-K3KsrGzEYO0QUHW-ygqMhgPLCUvm84qy_5JHHOto_xWqHsldM0SIM4dB5jcnL_q_mjNBoIagQUqR2oHawU4MJ9q3U7cp32FqI0CHH/s1600/Dubai+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyxeU0pl1ASo80pKrmzNdq2tz_8_rX_05-hAk7P-K3KsrGzEYO0QUHW-ygqMhgPLCUvm84qy_5JHHOto_xWqHsldM0SIM4dB5jcnL_q_mjNBoIagQUqR2oHawU4MJ9q3U7cp32FqI0CHH/s320/Dubai+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of Burj Al Arab from the Mina A'Salam Hotel's Private Beach</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHarD_tcilde-RnmcglgW55KVVXnk4LqfcXg4r4sMJUWCqbvnjADNUkIq3W4BadskdRhQShyphenhyphen04gDaRZBUa_UbfGqWS2hFTvI6UCGfdmHz37z0QXP-aXzSY6uq5yoFlXCv7jA3xty_YYLjf/s1600/Dubai+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHarD_tcilde-RnmcglgW55KVVXnk4LqfcXg4r4sMJUWCqbvnjADNUkIq3W4BadskdRhQShyphenhyphen04gDaRZBUa_UbfGqWS2hFTvI6UCGfdmHz37z0QXP-aXzSY6uq5yoFlXCv7jA3xty_YYLjf/s320/Dubai+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dubai's Skyline</td></tr>
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The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com1tag:blogger.com,1999:blog-1703717486780071986.post-63712025637067669912016-03-14T20:44:00.000-07:002017-01-26T17:17:19.632-08:00The Sushi Diva's Wanderlust Takes Her to DubaiWith more than 100 nationalities residing in the megacity of Dubai, and with cuisines that range from overpriced (in the glittery tourist traps that bedazzle the besotted, like me) to reasonable and authentic (in the modest, mom-and-pop shops that line the outskirts), it’s no wonder that in Dubai—a megalomaniac’s dream manifested in skyscrapers and resorts on shimmery desert sand—it’s easy to find sushi that parallels the city’s diversity.<br />
<br />
In the week and a half of my quasi-Emirati odyssey, part foodie tour, part sightseeing, part delusional desert wonderland-chasing, I had my fair share of my favorite Japanese delicacy presented in various forms—highbrow, casual, fusion delight; in a fancy hotel, in a mall, in a hole-in-the-wall not yet fully discovered by all the locals.<br />
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<br />
I felt mixed emotions as I gallivanted through this artificial, overwhelming city in my hedonistic pursuits. Were it not for the Western business model of capitalism, perhaps greed, fear, and the human condition of never being satisfied, this kingdom built on fantasy and commerce might not even exist. What is it that makes us crave or desire anything, anyway? We are insatiable, seemingly, in our strife for more—more consumption, more thrills, taller buildings, larger shopping malls and souks. When and where does it end?<br />
<br />
I felt partly riddled with guilt, as in my research I had read that this city’s construction has been criticized by human rights organizations concerning the treatment of its largely Southeast Asian workforce; yet I remained transfixed, curious about this hyped-up oasis that has been sold to the world as a glamorous playground for the extremely wealthy. (I found loopholes, however, that proved you don’t have to shell out big bugs to partake of what this destination has to offer, both for modest locals and wannabe-glam tourists.) And so I sallied forth into the mesmerizing, modernized desertscape….</div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com4tag:blogger.com,1999:blog-1703717486780071986.post-2812308403724334092016-03-14T14:11:00.003-07:002016-03-14T23:34:13.408-07:00YO! Sushi at The Dubai Mall<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6OGjGreoUXuKBcDpQN231WjMqlXz17dvW-H_JUgDVZ4FF4pzEseuPXWUcg5NV7L5rzcckrRffoXcB9pEVibnhsrYx3dLGklZVMcI-WojEbiaX5CbLYMon4itJExrKvql0YEEfeKIivHv/s1600/1st+Place+-+YO+Sushi+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6OGjGreoUXuKBcDpQN231WjMqlXz17dvW-H_JUgDVZ4FF4pzEseuPXWUcg5NV7L5rzcckrRffoXcB9pEVibnhsrYx3dLGklZVMcI-WojEbiaX5CbLYMon4itJExrKvql0YEEfeKIivHv/s320/1st+Place+-+YO+Sushi+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YO! Sushi written in Arabic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAKvs7YGYPGOTAlXdpTtsXGfCJvDNt_eDoq_H3dzQSzqoO0lMD9MQpFwTOpP-xUYYe0vbG9iUdMM8W6HzgKFSGpDYgi3cn_fsym5CMkcLo1GHLjihTSj16MYoPNUuLO9fsGF4ydKUDtRM/s1600/1st+Place+-+YO+Sushi+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAKvs7YGYPGOTAlXdpTtsXGfCJvDNt_eDoq_H3dzQSzqoO0lMD9MQpFwTOpP-xUYYe0vbG9iUdMM8W6HzgKFSGpDYgi3cn_fsym5CMkcLo1GHLjihTSj16MYoPNUuLO9fsGF4ydKUDtRM/s320/1st+Place+-+YO+Sushi+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy the "Sit Take Eat Pay" Policy at YO! Sushi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAt9ngwGR2c5WcQhnn1xiWZmkP2MJXfDq_Dbj5NjRRZBzvyv5O5XqWnINFrHUzhaJSFRHpVm7Lt2oJpgAydzN7ePqJB8q5JO1i1EDnthhKR9LeyXS1MDa_cfgncv9vbuZKzvncma6airO/s1600/1st+Place+-+YO+Sushi+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAt9ngwGR2c5WcQhnn1xiWZmkP2MJXfDq_Dbj5NjRRZBzvyv5O5XqWnINFrHUzhaJSFRHpVm7Lt2oJpgAydzN7ePqJB8q5JO1i1EDnthhKR9LeyXS1MDa_cfgncv9vbuZKzvncma6airO/s320/1st+Place+-+YO+Sushi+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Salmon and Chives Hosomaki</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFgVC_j33BbOInX3LtJZWJR0vkNWSUOuPj-n7z1KndxiH1JPBqe21WHwRPdMoB6Ysg5LnqtgvzldxL2-Hg4ixDaTRNZhKebIVs_bDygjbLme80D2GGr5De2PzlYLkWT0_PF_F-cpd-YT7/s1600/1st+Place+-+YO+Sushi+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFgVC_j33BbOInX3LtJZWJR0vkNWSUOuPj-n7z1KndxiH1JPBqe21WHwRPdMoB6Ysg5LnqtgvzldxL2-Hg4ixDaTRNZhKebIVs_bDygjbLme80D2GGr5De2PzlYLkWT0_PF_F-cpd-YT7/s320/1st+Place+-+YO+Sushi+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Skin Roll with Green Onions</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0cZwCOKW0BrQTzuY9XC1fLfIGE6MjMt_aT5qKWO96vWBJhV_Ztw6qWMCAFNIJoqTMWXsyPplqXqeiRlQVcGBjcHJKn282JNJkhaym8ATquuZcldAxe_0afbEHDO6NHgH38uGCpdDRYuM/s1600/1st+Place+-+YO+Sushi+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0cZwCOKW0BrQTzuY9XC1fLfIGE6MjMt_aT5qKWO96vWBJhV_Ztw6qWMCAFNIJoqTMWXsyPplqXqeiRlQVcGBjcHJKn282JNJkhaym8ATquuZcldAxe_0afbEHDO6NHgH38uGCpdDRYuM/s320/1st+Place+-+YO+Sushi+5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Salmon Roll with Cream Cheese and Cucumber</td></tr>
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The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com6tag:blogger.com,1999:blog-1703717486780071986.post-88009038052622890842016-03-14T13:33:00.004-07:002016-03-15T08:35:13.902-07:00YO! Sushi Wends Its Way into the Middle EastThe Dubai Mall, of all places, happened to be the first attraction to which I gravitated on Day One of my trip: Hey, there is a method to my madness here...I felt it was a safe place to observe how the locals dressed in this Muslim country, in a walk-at-your-own-pace, air conditioned ambience.<br />
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I am difficult to please, and I am easy to please, I think to myself as I discover YO! Sushi inside The Dubai Mall. Normally I find ubiquitous chain restaurants to be obnoxious and repetitious; however, I felt pleased this time that YO! Sushi, headquartered in London, had wended its way into the Middle East. Although it's casual sushi, it's comfort sushi at a reasonable cost, and those who know me understand that I embrace (and blog about) all types of sushi, from the high-end to the lighter side of things, so that the world can see that not all sushi involves raw fish; it's not necessarily traditional, exorbitant or snooty. It need not be intimidating or confusing, and with the YO! Sushi chain, it can be approachable and fun at the same time.<br />
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I'm reminded of London when I catch a glimpse of chives in the smoked salmon roll that I pick up off the conveyor belt which snakes past my booth. (The English have a penchant for adding chives in their sushi rolls for some reason...that and red bell peppers.)<br />
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I'm a bit irked that they charge for bottled water here (I later learned that most touristy establishments in Dubai charge for water; they simply ask "Still or sparkling?" and next thing you know, you're paying $6 to $18 for a bottle of designer water wearing a dewy label).<br />
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The fact that there are signs in both English and Arabic everywhere amuses me. One side of the restaurant is open to the rest of the mall, and I'm enchanted as men and women saunter past me in Middle Eastern garb while clutching shopping bags emblazoned with Western brand names. The soothing sounds of the 24-meter-tall Dubai Mall Waterfall nearby lull me as they mix oddly with pop music in the background.<br />
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For good measure, I pluck non-sushi items off the conveyor belt as well: a chewy squid salad here (ah, there were red bell peppers in this one!), a trio of <i>shumai</i> there. The smoked salmon-wrapped roll of cream cheese and cucumber was actually quite aromatic, making me wish more sushi places offered more than just regular raw salmon.<br />
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Their to-go menu reveals more British sushi flair: a vegetable hand roll with strips of inari inside, the inclusion of dill in a poached salmon roll, the use of the chiefly Britain term <i>aubergine </i>as opposed to eggplant (there was an Aubergine Salad on the menu). And then you are quickly reminded that this is a melting pot in the Middle East, not London, when you spot a "Crispy Duck Futomaki" marinated in orange and Hoisin sauce, and a "Kimchee Salmon Salad."<br />
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YO! Sushi's motto is simple, and it's spelled out on a large sign in the middle of the joint: "SIT TAKE EAT PAY." Just like most sushi trains (otherwise known as conveyor belt sushi restaurants), YO! Sushi tallies up your plates at the end of your meal. How much simpler can it get?<br />
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The "Plate Rates" are broken down easily enough on a graph that appears on signs as well as on the menu: a lime green-rimmed dish costs Dhs 14 (as in 14 Dirhams, or AED$14, which is about $4.50 in U.S. dollars), while a yellow plate sets you back Dhs 26 (close to $8).<br />
<b><br /></b><b>YO! Sushi</b><br />
<b>The Dubai Mall</b><br />
<b>Downtown Dubai, UAE</b><br />
<b>+971 800 9678744 or 800-YOSUSHI</b>The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com1tag:blogger.com,1999:blog-1703717486780071986.post-79369215471702519342016-03-14T04:26:00.004-07:002016-03-14T13:03:51.969-07:00The Best Place for Simple Sushi in Dubai<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZw6xPA2oSxnqQYUamGPJ8azsnBJDWDBwu8xbi1HKY5myGjcr7HNwAGbzg8ljdf2UyC77QocjhNfUQpb4aiOVD1w_Ckqa-RRiKuuSSt-O6xcx27KsX641SNCKsk6tn9tNvfdUaf072XOk/s1600/2nd+Place+-+Sushi+Counter+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZw6xPA2oSxnqQYUamGPJ8azsnBJDWDBwu8xbi1HKY5myGjcr7HNwAGbzg8ljdf2UyC77QocjhNfUQpb4aiOVD1w_Ckqa-RRiKuuSSt-O6xcx27KsX641SNCKsk6tn9tNvfdUaf072XOk/s320/2nd+Place+-+Sushi+Counter+1.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sushi Counter at The Dubai Mall</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjES9GYnHYJzfJIOTW5vW4RXcf0vwzadgsOwPq4seSGOFay9muWbmTYK7pQ3LnuhwXPLkKOEiSF4RpjrtPuYYoNU8Y7JzA93Lq9GROevBZUHGQQtcxYtUN0HvohIbuo_rOeQSPDPh0qQh0L/s1600/2nd+Place+-+Sushi+Counter+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjES9GYnHYJzfJIOTW5vW4RXcf0vwzadgsOwPq4seSGOFay9muWbmTYK7pQ3LnuhwXPLkKOEiSF4RpjrtPuYYoNU8Y7JzA93Lq9GROevBZUHGQQtcxYtUN0HvohIbuo_rOeQSPDPh0qQh0L/s320/2nd+Place+-+Sushi+Counter+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sushi Counter has the friendliest staff </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8awYP0AUssIxWudqsgnV0526mom0SVLo90VLCUjVVZb_DDBeZlAOzyAI1mpMRUwCnEuCaiAz3D6jEUzXqCRLQap9qP-FSwM33uzUJJWtEBv9LEBRlp2Irl6GEQupKcJS_1ZUC3l5MoV6m/s1600/2nd+Place+-+Sushi+Counter+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8awYP0AUssIxWudqsgnV0526mom0SVLo90VLCUjVVZb_DDBeZlAOzyAI1mpMRUwCnEuCaiAz3D6jEUzXqCRLQap9qP-FSwM33uzUJJWtEBv9LEBRlp2Irl6GEQupKcJS_1ZUC3l5MoV6m/s320/2nd+Place+-+Sushi+Counter+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Chutney California Roll</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNGKljn17jlKAb_rqNm1iQMwBym88vCPCe6Fr1lWprbeLof1p95YY4UIciQ-xaxSw9WlDZJga2DO_rmVwINpfC3ZcFim0RXEYb1FoH0aypclkd1IEvUZlPNIchGs50P5KNRnDXxpOVnBb/s1600/2nd+Place+-+Sushi+Counter+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNGKljn17jlKAb_rqNm1iQMwBym88vCPCe6Fr1lWprbeLof1p95YY4UIciQ-xaxSw9WlDZJga2DO_rmVwINpfC3ZcFim0RXEYb1FoH0aypclkd1IEvUZlPNIchGs50P5KNRnDXxpOVnBb/s320/2nd+Place+-+Sushi+Counter+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab and Beef Gunkan-Style Sushi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBdGkIfg5RfTnF6rRJLOJ26ju7zoEBvHzcFJG_gj9Zg3D0FOz-v8seGK5e0LWgsB6BL-rIVDdnRpaM3KQF-k86QKiJQesckfy9usVhyOUZlnaGivhsrMPOIr4dFoV5tTQU4Lc7sFAds5u/s1600/2nd+Place+-+Sushi+Counter+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBdGkIfg5RfTnF6rRJLOJ26ju7zoEBvHzcFJG_gj9Zg3D0FOz-v8seGK5e0LWgsB6BL-rIVDdnRpaM3KQF-k86QKiJQesckfy9usVhyOUZlnaGivhsrMPOIr4dFoV5tTQU4Lc7sFAds5u/s320/2nd+Place+-+Sushi+Counter+6.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna and Green Apple Roll with Blue Flowers</td></tr>
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The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com7tag:blogger.com,1999:blog-1703717486780071986.post-30992483358213818462016-03-14T04:21:00.000-07:002016-03-15T01:46:59.769-07:00Introducing UAE's Simple Yet Delicious "Sushi Counter" With its name stamped across the top in both English and Arabic, Sushi Counter in The Dubai Mall is an adorable little sushi stop with the friendliest staff. Their stylish, sleek black booklet menu reads “Tasti Sushi Quickli” across the top, and they have a simple logo that conjures an egg yolk, or perhaps a piece of hosomaki with orange yamagobo (or is that salmon?) in its center.<br />
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The menu promises “A unique approach to Japanese Cuisine,” which sounds trite until you open the booklet and see the variety of tartares, sample-size sashimi, roundish gunkan-style maki, chirashi, and creative rolls. Flip deeper into the menu and you’ll find ceviche and salads, even soups. There is a “lunch specials” section; and platters of sashimi, rolls, or sushi for AED$65 each.<br />
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With the vast array of quirky options, it is difficult to choose here: should it be the Salmon Mustard Miso California Roll? Perhaps a roll with smoked salmon, cream cheese and rice cracker bits on it? I decided on the Mango Chutney California Roll for AED$18 (only about $4.90)—because it implied the strangest and most random encounter, a sort of “India Meets California in Dubai” kind of taste experiment, and pistachios and and almonds just happened to be mixed in. It was delightfully fun and twisted, and it tasted like dessert.<br />
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The single piece of Sushi Counter's "Crab and Beef Sushi" cost AED$18 (about $4.90 in U.S. dollars), which is a bit pricey considering it's consumed in one bite, but the freshest ingredients and the interesting combination of surf and turf makes it worthwhile. It's chunky, saucy, meaty, and it has black sesame seeds on top. Another winner, in my opinion.<br />
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I couldn't pass up the floral and fruity "Tuna Green Apple California Roll," which had tuna, green apple and cucumbers inside, and a smattering of blue flowers rolled onto the exterior. This one cost AED$32 (about $9). The blue flowers, obviously only decorative, had no taste—or perhaps the other flavors took over. I love sushi that marries not only fruit, but flower petals.<br />
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Although I only visited Sushi Counter at The Dubai Mall, Sushi Counter actually has multiple locations throughout Dubai and Abu Dhabi.<br />
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Sushi Counter's staff members are infectiously friendly, ever helpful as they seem to wear perennial beams of contentment. Good food, good service and good vibes...what more could you ask for?<br />
<b><br />Sushi Counter</b><br />
<b>The Dubai Mall</b><br />
<b>Downtown Dubai, UAE</b><br />
<b>www.sushicounter.com</b></div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com1tag:blogger.com,1999:blog-1703717486780071986.post-735197629941320452016-03-14T04:08:00.002-07:002016-03-14T04:10:22.245-07:00Sushi at Armani/Hashi Beneath Burj Khalifa in Dubai, UAE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc5uRFwpZm5uDvMSSqqTTajFlh2DfdOvrLQSdgUq-eEj4ttL8JYrwgrpsiMSaCPywAw6FaqYO_NBI_puelrP8lUY6IiZ7noEPsFY7tKeQOGdys1BDX4ILztJR33ZFNXwmkbcTB_IYPx5P/s1600/3rd+Place+-+Hashi+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc5uRFwpZm5uDvMSSqqTTajFlh2DfdOvrLQSdgUq-eEj4ttL8JYrwgrpsiMSaCPywAw6FaqYO_NBI_puelrP8lUY6IiZ7noEPsFY7tKeQOGdys1BDX4ILztJR33ZFNXwmkbcTB_IYPx5P/s320/3rd+Place+-+Hashi+1.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Awe-Inspiring Burj Khalifa Towers Above</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCj6Q2iJrm0T3rfQyJ0EFDh1mjr4y7b0QZhPFcq7BSrbU1U34HiCbbgNo3qjB_2t3kvR3ECmSobceiwZZ8qQjY9yTY7d7ztQ0VHFXiUk1THRNbSefJH0p3DYKx9Wl82AvkCnCrzxTX2fEb/s1600/3rd+Place+-+Hashi+2+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCj6Q2iJrm0T3rfQyJ0EFDh1mjr4y7b0QZhPFcq7BSrbU1U34HiCbbgNo3qjB_2t3kvR3ECmSobceiwZZ8qQjY9yTY7d7ztQ0VHFXiUk1THRNbSefJH0p3DYKx9Wl82AvkCnCrzxTX2fEb/s320/3rd+Place+-+Hashi+2+copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Wasabi Giant Prawn</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPz5q3PYwyEs1ntxriRq1aYoFQbJUH7l-I_ie7Jo7EHmTbCS391bdXAzu7ktfAS6c6oCqX_ow2lGG-2QNecHSaaxHPeZ3p0k9ryM-jOZ24MGv1s4Yuqt1tSThowIP29Oghlamdu0Gur775/s1600/3rd+Place+-+Hashi+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPz5q3PYwyEs1ntxriRq1aYoFQbJUH7l-I_ie7Jo7EHmTbCS391bdXAzu7ktfAS6c6oCqX_ow2lGG-2QNecHSaaxHPeZ3p0k9ryM-jOZ24MGv1s4Yuqt1tSThowIP29Oghlamdu0Gur775/s320/3rd+Place+-+Hashi+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assorted Pickles and Umeboshi!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOdrZ1zO8AVLTJ3D-ooS7bG3lOvIkEsaVA8Mf7HlK6doTZqHnoVGg2TruWDOlcW3_grr_lyoPzniEITOu9MmQ_lUgoHBC25eGOLNsv3AJam9nmYF24ikUIAO-cUUAAiYmv1XKmTdmjduW/s1600/3rd+Place+-+Hashi+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOdrZ1zO8AVLTJ3D-ooS7bG3lOvIkEsaVA8Mf7HlK6doTZqHnoVGg2TruWDOlcW3_grr_lyoPzniEITOu9MmQ_lUgoHBC25eGOLNsv3AJam9nmYF24ikUIAO-cUUAAiYmv1XKmTdmjduW/s320/3rd+Place+-+Hashi+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped Tuna with Green Onions, Seaweed Strips</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmzis8tABcIwNuCSO03fLB5jwYO0tERyCFer32bfkMDvMNe0OJk60QPsTzSDO_90rFVTyGW5_yg7fzQPBMAy090pFnvzUvcLcGD3r4lRzErxDwleG1LmiuaK3I9AEFTx-raTVzM4FB37v/s1600/3rd+Place+-+Hashi+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmzis8tABcIwNuCSO03fLB5jwYO0tERyCFer32bfkMDvMNe0OJk60QPsTzSDO_90rFVTyGW5_yg7fzQPBMAy090pFnvzUvcLcGD3r4lRzErxDwleG1LmiuaK3I9AEFTx-raTVzM4FB37v/s320/3rd+Place+-+Hashi+5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fancy This: Yuzu Granita with Pop Rocks for Dessert</td></tr>
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The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com1tag:blogger.com,1999:blog-1703717486780071986.post-41945346827066826932016-03-14T03:49:00.001-07:002016-03-15T00:21:11.859-07:00Dine Like a Royal at Armani/Hashi in Dubai<div class="MsoNormal">
It wasn’t until I walked out of Armani/Hashi and gazed skyward that I realized I had actually been dining inside a veritable fortress of fine Japanese cuisine, built into the bottom of the Burj Khalifa, the world’s tallest building to date. There, towering high above me against the backdrop of ominously darkening skies and the phosphorescent moon, was the futuristic edifice that dwarfed the rest of the world.</div>
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It was no wonder Armani/Hashi had been such a posh restaurant, although the service was in no way snooty; rather, every staff member had been extremely gracious and pampering (as most service-industry people in Dubai tend to be). Were it not for everyone’s wacky version of the English language here, I might have felt a tad intimidated by my uber-luxurious surroundings. You had to step into a rotund elevator to descend into the underground gem (one staff member claimed even she still gets lost among these hallowed halls of sushi).</div>
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Armani/Hashi is the kind of place that treats you like royalty even though you happen to be dressed in casual clothes that day. It’s the kind of restaurant whose staff members will fuss over every minute detail, constantly rearranging your plates, your chopsticks; damned if your water glass wasn’t filled to the top every second.</div>
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That moment of bliss that enraptured me as I relished Armani/Hashi’s food and service was so intoxicating, that for a brief moment I decided I’ll just stay in this city—why not? Live it up, chase a mirage in the desert until it dissipates, enjoying every microsecond till the end.</div>
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But in the present moment, I see the cutest little pink peppercorns neatly tucked inside my <i>Ise Ebi</i>, or “Sweet Wasabi Giant Prawn,” for AED$90 (about $24 in U.S. currency). The hint of wasabi was also just right, the mayonnaise mixing well with it so that it seemed even the wasabi tasted sweet.</div>
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Ostensibly because of my zeal, the chef gifted me morsels of food—some not even on the menu: from the plate of Japanese pickles which included <i>umeboshi</i>, a super-tart, pickled salt plum (it’s round and purplish-red in color) to the bowl of chopped raw tuna served with dried green onions and salted seaweed strips with which to eat the robust red fish. The chef then handed me Toro Tataki served in a mini bowl, complete with a tiny sprig of <i>kinome</i>, or mint-flavored mini leaves of a prickly ash tree (this is frequently used as a garnish in traditional Japanese cuisine).</div>
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And lastly, for dessert, the chef insisted I try his “Yuzu Granita,” a frozen flavored-ice treat served with yuzu juice and something like pop rocks that crackled and fizzed in my mouth! As it was my first time having granita, I insisted the chef reveal the secret behind this little bowl filled with a mound of yellow-and-red, syrupy-crunchy powder concoction, with a little wooden spoon sticking out of it. (A friend had questioned if that were a photo of bath salts when I first sent it to her.)<br />
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“It’s like a sorbet,” the chef replied. (Later I would learn that granita is only truly different from sorbet in that it has a crunchier texture due to the freezing process. As the liquid freezes, it forms large ice crystals.)</div>
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I vowed I would return to this place at the tail end of my excursion, but it was not meant to be, as plenty of other locations beckoned with their unique menus and tempted me with too many flavors. <i>I believe gluttony is one of the seven deadly sins that best describes me….</i></div>
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<b>Armani/Hashi<o:p></o:p></b></div>
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<b>Armani Hotel Dubai, Downtown Dubai, UAE<o:p></o:p></b></div>
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<b>04 888 3888</b></div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-20664310337403343982016-03-14T03:38:00.003-07:002016-03-14T23:19:28.999-07:00My Nobu Dining Experience at Atlantis, The Palm in Dubai<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNvvwqbaDOgbdhlZx7uz-EIyZ26JlhhcMgJIeFgYUJZFCyH1VtfQSKHppTfkmrtfGCILOqTDg2FM8H75teKslf0Mt9Ff2YsevoiJIA-6qn1y9R3rX15aUeHoZL20Rm3yZ77hZSqOBnoxj/s1600/4th+Place+-+Nobu+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNvvwqbaDOgbdhlZx7uz-EIyZ26JlhhcMgJIeFgYUJZFCyH1VtfQSKHppTfkmrtfGCILOqTDg2FM8H75teKslf0Mt9Ff2YsevoiJIA-6qn1y9R3rX15aUeHoZL20Rm3yZ77hZSqOBnoxj/s320/4th+Place+-+Nobu+-+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Atlantis, The Palm on Palm Jumeriah Island in Dubai</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYr01vgxj1unA_f4c7QUwu6zJfDwua8fnO7VbrBFWg85sh-brwJ8ZKb2ROtlQzdddpaQZ8sF-4OB4VJt4VHMKymf5LlGStCfb_Zfa5Qf2fHc2Kog4wzfADKkM5h8pFYVpaI2CDFVgiwRd/s1600/4th+Place+-+Nobu+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYr01vgxj1unA_f4c7QUwu6zJfDwua8fnO7VbrBFWg85sh-brwJ8ZKb2ROtlQzdddpaQZ8sF-4OB4VJt4VHMKymf5LlGStCfb_Zfa5Qf2fHc2Kog4wzfADKkM5h8pFYVpaI2CDFVgiwRd/s320/4th+Place+-+Nobu+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Obsiblue Prawns (Before)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuhAEvTyHhFy99eaWnHIQXD-VvkqAby4noNaSCTCU-hMp9-M8wP2EyCigZUmSaYOpxMS0w2yJTTjugo1MM5LT5pK3LUndPyrof3f4T85rD2hmFU-PEBsOBvqjdJQ0xOBdcdbNChXC5Y9F/s1600/4th+Place+-+Nobu+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuhAEvTyHhFy99eaWnHIQXD-VvkqAby4noNaSCTCU-hMp9-M8wP2EyCigZUmSaYOpxMS0w2yJTTjugo1MM5LT5pK3LUndPyrof3f4T85rD2hmFU-PEBsOBvqjdJQ0xOBdcdbNChXC5Y9F/s320/4th+Place+-+Nobu+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Obsiblue Prawn Sushi (After)</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ipFoSs_HFTrWzcG_j3VQm-k_sgz1tNg0zPiVHBXacFlIr4bl8RLmiQ2rmPQ-x_5D__b-H1sXQWT_ebfSauM1MlSJT9VaF_r280KZOXihWe6E05j2aHZOVJf-xyCzPHE77THV2cHmNQEa/s1600/4th+Place+-+Nobu+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ipFoSs_HFTrWzcG_j3VQm-k_sgz1tNg0zPiVHBXacFlIr4bl8RLmiQ2rmPQ-x_5D__b-H1sXQWT_ebfSauM1MlSJT9VaF_r280KZOXihWe6E05j2aHZOVJf-xyCzPHE77THV2cHmNQEa/s320/4th+Place+-+Nobu+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carabineros (or Scarlet) Shrimp on Display</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWMq_eNfKv6a0wVyTt8IHpIpwX4LOGAC_HQ3LMLOTNU_S8ZcbbO4_GNlhgK6QLDFmgECdAPbo4aGth4N6qig4lqFex-gqbhVKP4jSZW-CPnc3pR80THB4evJUQkijK0ax67jX4-l1aiUY/s1600/4th+Place+-+Nobu+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWMq_eNfKv6a0wVyTt8IHpIpwX4LOGAC_HQ3LMLOTNU_S8ZcbbO4_GNlhgK6QLDFmgECdAPbo4aGth4N6qig4lqFex-gqbhVKP4jSZW-CPnc3pR80THB4evJUQkijK0ax67jX4-l1aiUY/s320/4th+Place+-+Nobu+5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Scarlet Shrimp Sushi</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ax2eLsVwm8yqrVF876aVRordUiFFJoczHy6lYhlQuY_ZzG_ZR57d31ip6DvhMBlabEP1DmzB2u7oGeVh2OS87ceLSze0bfPVcJr4XplA_GsASOZp_ynL-aIBHrkzbV6ln8XujZOcud5T/s1600/4th+Place+-+Nobu+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ax2eLsVwm8yqrVF876aVRordUiFFJoczHy6lYhlQuY_ZzG_ZR57d31ip6DvhMBlabEP1DmzB2u7oGeVh2OS87ceLSze0bfPVcJr4XplA_GsASOZp_ynL-aIBHrkzbV6ln8XujZOcud5T/s320/4th+Place+-+Nobu+6.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Tempura with Three Sauces</td></tr>
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The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-68147848055773841992016-03-14T03:03:00.004-07:002016-03-14T23:25:18.948-07:00Zen and the Art of Nobu<div class="MsoNormal">
Nobu, as we understand, is a brand, and brand-name restaurants can be tricky. On the one hand, we associate the name with luxury, celebrity chefdom, and exquisite dishes made for the most discerning palates. On the other hand, we question if trendiness, high prices and premium locations necessarily catapult that brand to the top of all sushi echelons in the area.</div>
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The Nobu location in this case—ready?—is situated inside the Atlantis Resort at the very top of the large, man-made rock breakwater encircling the man-made island shaped like a palm tree known as Palm Jumeriah, which extends into the Arabian Gulf.</div>
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<i>Whew</i>. To eat there or not to eat there?</div>
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I am sucked in by the hypnotic, oversize aquariums teeming with the most fascinating sea creatures—sharks, stingrays, innumerable schools of fish—that surround the restaurant in the resort, and at the same time, I am disconcerted by the artificiality, the pretentiousness, the tourist-trap vibe of it all.<br />
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Nobu Matsuhisa is a reputable restaurateur and chef; I revere him, I have met him, and he is quite down to earth for a busy man who has opened Nobu locations all over the world.</div>
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I felt torn, but in the end, I succumbed—to the ambience, the well-heeled hostesses, the fawning. And quite simply, I was famished. I practically somnambulated into the restaurant, I was in such a dreamlike state. And oh, the décor! Was I just like all the others, a silly tourist after all? <i style="mso-bidi-font-style: normal;">Snap.<o:p></o:p></i></div>
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I commenced my meal with the as-yet-unheard-of-by-me prawn sushi (the first one “Obsiblue Prawn” and the second one, “Carabineros Prawn,” also known as “Scarlet Shrimp”), both of which were ineffable and prepared with the most delicate precision and skill.</div>
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The exotic Obsiblue shrimp was grilled and practically massaged until it became a perfect morsel of delight on a mound of sushi rice. Its smoky essence smoldered in my mouth, and I couldn’t believe that just moments before, it was one of several cold, bluish silver, alien-looking butterflied shrimps on a tray in a display case.</div>
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Unlike its simpler counterpart, the Scarlet Shrimp sushi was seared with garlic, ginger, yuzu soy, sesame oil, olive oil and chives. The flavors coalesced perfectly: I was tempted to over-order the same thing again and again so I wouldn’t yearn for it when I went back home. The Scarlet Shrimp was so meaty it seemed muscular; there was a satisfying, <i style="mso-bidi-font-style: normal;">lobsteresque</i> bite to it.</div>
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I ended my meal with the Americanized, super-battered lobster tempura with three sauces (jalapeno dip, spicy ponzu sauce, and creamy mayonnaise sauce)…because I am a fan of Nobu’s notable tempura items, and because I knew it would be indulgent and that it would fill me up, the hedonist-glutton-tourist that I am. In my opinion, this plate was overpriced for what you got, but I kept in mind that I was really paying for the location, the ambience, and the name. For enhancement and filler, mushroom tempura and what appeared to be asparagus or green bean tempura were thrown in the mix, puffing up the appearance of the dish. I felt rather delighted by the unexpected bed of black bits known as <i style="mso-bidi-font-style: normal;">hijiki</i>, a brown sea vegetable that grows on rocky coastlines, upon which all the tempura pieces were arranged. That was a nice touch, for I feel that plain nests of shredded daikon tend to be overused. As Nobu knows, it’s about presentation.</div>
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The young, enthusiastic Filipino sous chef beams with a genuinely friendly smile, like so many service people I have met on this trip. His zeal reminds me of the caliber of staff at Armani/Hashi; it’s clearly no accident that the most pleasant people are chosen to cater to your every whim and turn in this city; just don’t expect to not repeat all of your questions, for Dubai’s diversity also means just about everyone here speaks a different version of English. You learn to nod and smile when you clearly don’t understand what is being communicated after a couple of attempts.</div>
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Was I satisfied afterwards? No. Not because it wasn’t delicious, because it was, but because I am never completely satisfied, and dining on a man-made tourist-trap island left something to be desired; you feel bereft of something afterwards…perhaps <i>meaning</i>.</div>
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<b style="mso-bidi-font-weight: normal;">NOBU<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Atlantis, The Palm, Dubai, UAE</b><br />
<b style="mso-bidi-font-weight: normal;">04-426-0760</b></div>
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The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-85339497115771733112016-03-13T15:05:00.001-07:002016-03-13T15:36:09.451-07:00Sip, Dip, Roll at Moshi "Momo & Sushi" of Dubai<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUsw0dBVnuk3WCbntVoqhtuBze8FQr_fg1B8WTwyRJUZY5iHAdz1S2H_lFyvg-x-7RULyJeKwZOIudmfk0bVbfQy72GsuDH_EDMQp2BKFs_LxVsmIwUoq4nHKcHk6sRqxgAVCgMFQPo5T/s1600/5th+Place+-+Moshi+-+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUsw0dBVnuk3WCbntVoqhtuBze8FQr_fg1B8WTwyRJUZY5iHAdz1S2H_lFyvg-x-7RULyJeKwZOIudmfk0bVbfQy72GsuDH_EDMQp2BKFs_LxVsmIwUoq4nHKcHk6sRqxgAVCgMFQPo5T/s320/5th+Place+-+Moshi+-+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moshi: Momo & Sushi</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktRtqJ6of7mBToXaCl7oY8dRoipeCUkduxH14qjEZhj3_kHIA-P_oKg3ZHCMIKobtnU-UMcu7acHLrgkAR0iaIYJZAXOAoAOE3aTgtqJeESqFjDTeXYfD9E4NHXdbh96Jb1Mp90qmeEd4/s1600/5th+Place+-+Moshi+-+2.5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktRtqJ6of7mBToXaCl7oY8dRoipeCUkduxH14qjEZhj3_kHIA-P_oKg3ZHCMIKobtnU-UMcu7acHLrgkAR0iaIYJZAXOAoAOE3aTgtqJeESqFjDTeXYfD9E4NHXdbh96Jb1Mp90qmeEd4/s320/5th+Place+-+Moshi+-+2.5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesy Chips Oman Roll</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCpIAdP5a5QFtC_IAeH8dFYERh4fF9af0tVbjJ3U7YAGABPF3PHxye7iOfTQdSlSoeoQ7en8VBmCTOiN3uDy0Y-QiPRH6_wpU8WLqtjC_pAnk3fN1uVxteeD1hafiI3nesfivaUq_ckvJ/s1600/5th+Place+-+Moshi+-+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCpIAdP5a5QFtC_IAeH8dFYERh4fF9af0tVbjJ3U7YAGABPF3PHxye7iOfTQdSlSoeoQ7en8VBmCTOiN3uDy0Y-QiPRH6_wpU8WLqtjC_pAnk3fN1uVxteeD1hafiI3nesfivaUq_ckvJ/s320/5th+Place+-+Moshi+-+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesy Chips Oman Roll: with pink soy paper, <br />
cream cheese and crushed cheesy chips</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0ky1ZUawq3gGD5TGptL67YFThH0D5ZZIOEifXUS0doo0cn689HwHT7-c24vI-f1Hpaf3iTce17l37p0cpRVwfPuk6hTDUcjtBVI-i6m82HdkOpfEBHM8T_PNNgiLOvpGubaJrwIMCmJG/s1600/5th+Place+-+Moshi+-+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0ky1ZUawq3gGD5TGptL67YFThH0D5ZZIOEifXUS0doo0cn689HwHT7-c24vI-f1Hpaf3iTce17l37p0cpRVwfPuk6hTDUcjtBVI-i6m82HdkOpfEBHM8T_PNNgiLOvpGubaJrwIMCmJG/s320/5th+Place+-+Moshi+-+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nepalese-Style Pero Pero Chicken Momos</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31_Zr-CSHupiIrXhRGpikgIijr6yN1fwnQPOkdR21bVyhBxLtVSroN01qDRdpVpD6I5An5jovdZsrfrBOm7mx-KfNra3Su9Lslk5sjz9Jlk0Ic1KwR9q3xVW63CUhwSKUWz-vTXcTgo3i/s1600/5th+Place+-+Moshi+-+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31_Zr-CSHupiIrXhRGpikgIijr6yN1fwnQPOkdR21bVyhBxLtVSroN01qDRdpVpD6I5An5jovdZsrfrBOm7mx-KfNra3Su9Lslk5sjz9Jlk0Ic1KwR9q3xVW63CUhwSKUWz-vTXcTgo3i/s320/5th+Place+-+Moshi+-+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Falafel, Hummus & Cucumber Roll</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr2T3RaUcXkBcHJyyxDDuPPQ9fjCDSzJjIosxlzFf_xj97n1lOZ_UsccW6VVDxd69dWQBbeaOEa0vNP4GyCiywaZxAm9FJdQpgx7CzVGiePg4ynSFjMAe_D7I_dZMHawDt9yTF-g8w_cp/s1600/5th+Place+-+Moshi+-+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr2T3RaUcXkBcHJyyxDDuPPQ9fjCDSzJjIosxlzFf_xj97n1lOZ_UsccW6VVDxd69dWQBbeaOEa0vNP4GyCiywaZxAm9FJdQpgx7CzVGiePg4ynSFjMAe_D7I_dZMHawDt9yTF-g8w_cp/s320/5th+Place+-+Moshi+-+5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Tikka Roll with Tikka Mayonnaise</td></tr>
</tbody></table>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-12005090789417199562016-03-13T14:55:00.001-07:002016-03-14T23:32:41.900-07:00My Last Sushi Stop in the City of Gold<div class="MsoNormal">
On my last night in Dubai, as I bid farewell to the good and
the bad (the fantasy architecture, the frenetic traffic, the beautiful resorts
and their private beaches, the hardship of those looking for work in a
merciless yet often innocently friendly artificial land), I decided to choose a
sushi bar wisely. I had experienced overpriced resort sushi (once was enough);
I had enjoyed casual, fun sushi served by the best servers yet; and then
there was the elegant, pricey-but-well-worth-it sushi at Armani/Hashi with the
wonderfully gracious staff and exceptional courses. Deciding to do things the
old fashioned way for a change, I bought a “Time Out
Dubai” magazine at a Metro station store and perused the Japanese dining
section. And there it was, Moshi, described as “a quirky spot serving a fusion
of sushi and Nepalese momos,” with a modest price range of Dhs 40-100. I admit
the words “Open daily 11am to midnight” also offered a nice break, as most of
the other restaurants on the same list stated they weren’t open until 7pm.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What were momos? And Nepalese momos, for that matter? What
kind of fusion sushi did they offer? There was only one way to find out. What I
discovered was a little block of a sushi shop located behind Mall of the Emirates and
across from Citymax Hotel, with a color scheme of orange, silver, white and
black. And splashed across the top of the shop was the single word <i style="mso-bidi-font-style: normal;">Moshi.</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Moshi, as it turns out, is a portmanteau of the words Momo
and Sushi. And momos, I learned, are dumplings native to Nepal and Tibet. (Momo
actually means dumplings in Nepalese.) For a little mom-and-pop store that’s
only been open for about six months, I thought it was a quite clever name for
this up-and-coming place; also clever were their catchphrases written on the
wall: “Sip Dip Roll,” and “Once a Moshi-holic, Always a Moshi-holic.”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I was about to become a Moshi-holic: the waitress
immediately suggested their most unusual and popular item: the “Cheesy Chips
Oman” roll, which only cost AED$21 (about $7). Based on the name, I really
didn’t know what to anticipate. What was placed before me was a six-piece sushi
roll unlike any sushi roll I had ever seen. The colors were white and
a light brownish-yellow, with a bit of pink peeping out (that turned out to be
the pink soy paper in which it was rolled); the surface was craggy and
spiky—clearly, these “Oman-style cheesy chips” had been crushed into
bits and then sprinkled all over the roll until it was practically
covered beneath a roof of it. And then the surprise in the center of the rolls:
cream cheese!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The waitress giggled at my paroxysm of pleasure almost as
soon as I stuck a piece of it in my mouth. It was one of the best things I’ve
ever tasted. The smoothness of the cream cheese balanced the salty-spicy crunch
of the cheesy chips just right. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Moshi caters to both vegetarians and meat lovers, as their
menu is divided into “VEG” and “NON VEG” items. From the “NON VEG”
momo menu, I indulged in a plate of spicy “Pero Pero Chicken Momos,”
served to me with a homemade spicy chili garlic sauce, as well as a tomato and
sesame sauce.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One of the managers explained to me that it’s a goal of
theirs to show diners that sushi is not just about raw fish—it can be
vegetarian, such as the “Cheesy Chips Oman” roll, which is probably about the
most creative vegetarian option I have ever seen in my life at a sushi
restaurant.<br />
<br />
“As children we all liked cheesy chips, so we brought that into the
menu,” he said.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the States, some sushi bars don’t even know what an ume<i>
</i>shiso roll is, much less a kampyo or oshinko roll. Yamaimo is even more obscure.
Imagine their surprise when I tell the tale of the “Cheesy Chips Oman” roll!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sushi, unlike what most people realize, is actually defined as
cooked vinegared rice combined with ingredients such as seafood, meat,
vegetables, and even fruit. Not all sushi is raw, and not all sushi includes
meat. Seaweed may or may not be used. As such, some chefs transgress metes and
bounds with their creativity—I have seen grapefruit sushi; seared Kobe beef
nigiri; and deep-fried dessert rolls filled with tropical fruits, chocolate
chips and graham cracker bits.<br />
<br /></div>
<div class="MsoNormal">
And now I’m about to see what happens when Nepalese, Indian,
Middle Eastern and Japanese cuisines are fused together. Rolls like the
“Falafel, Hummus and Cucumber roll” blew my mind. For AED$21, or about $7, you can
have chunks of crunchy falafel and cool cucumber smeared in hummus and then
served in a sushi roll, with Tahini sauce on the side. Then, as a salute to
Indian cuisine, I ordered the Chicken Tikka roll for AED$24. The Chicken Tikka
roll came with a smear of what appeared to be spicy mayonnaise on top, but was
actually a special “Tikka mayonnaise.” My mouth was on fire…not the worst it’s
ever been, but this was quite spicy for a sushi place. Or perhaps it was the
spiciness of the momos….</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Feeling exultant that I had chosen Moshi with which to bid
farewell to the “City of Gold,” I prepared to depart the United Arab Emirates,
delusional dreams intact.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Moshi <o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Al Barsha area,
Dubai, UAE<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">800-MOSHI</b><br />
<b style="mso-bidi-font-weight: normal;">www.moshi.ae</b></div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-73422603321895376412015-10-06T14:46:00.001-07:002015-10-06T14:59:18.688-07:00Oishii Boston in the City's South End District<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L1rHXy0JrhHp9rra8_phodASYYHQgoPLTkBAM4j9FM6XF7biuUc_z3w1xmEvpWBti6fl3NHwXcUoEHCi2WMkjLAe1w36xvfNgk6ihcVRqJ8ybN_oeL6NoHGPaw28p3Ls4SDpm7K0pJ-X/s1600/Boston+%2526+Maine+2015+%2528212%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L1rHXy0JrhHp9rra8_phodASYYHQgoPLTkBAM4j9FM6XF7biuUc_z3w1xmEvpWBti6fl3NHwXcUoEHCi2WMkjLAe1w36xvfNgk6ihcVRqJ8ybN_oeL6NoHGPaw28p3Ls4SDpm7K0pJ-X/s320/Boston+%2526+Maine+2015+%2528212%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon on Fire</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeu-p5nMDk7wtYeGHm0onqzM-T0glMXmvUOqs6JiiNzonqaU-hMdjQPRQVpRmhIUDx3FaEKBuwYB3PJt5tl-FWh7X9a28KJzpHOzuBa3AANfiGYI19vIvuysZzysoIjSSMgMKKz-ap26l/s1600/Boston+%2526+Maine+2015+%2528217%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeu-p5nMDk7wtYeGHm0onqzM-T0glMXmvUOqs6JiiNzonqaU-hMdjQPRQVpRmhIUDx3FaEKBuwYB3PJt5tl-FWh7X9a28KJzpHOzuBa3AANfiGYI19vIvuysZzysoIjSSMgMKKz-ap26l/s320/Boston+%2526+Maine+2015+%2528217%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie Gras Sushi Diced with Fruit</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZYr5E2v9aO7XStiU5ZXMMbXxVcQzbCFB5nEWgpj8tr0J7OhUvdq5gbmjsLNYXWF7zHJSKixjh9jEQfqMyowF8RMA3KyBBCYz_tamwF9rQA5aPmmndximtcWyGdYhW3ewh0k4wHAYfQvl/s1600/Boston+%2526+Maine+2015+%2528214%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZYr5E2v9aO7XStiU5ZXMMbXxVcQzbCFB5nEWgpj8tr0J7OhUvdq5gbmjsLNYXWF7zHJSKixjh9jEQfqMyowF8RMA3KyBBCYz_tamwF9rQA5aPmmndximtcWyGdYhW3ewh0k4wHAYfQvl/s320/Boston+%2526+Maine+2015+%2528214%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toro Truffle Roll</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQJ2nv97Hh0KdEvEGAp7CbkRnGzmauIs37JK00d7gsOTdcb29aDCef7EVHPggHnlcWNL7j1J76kD8FJ7eaxf_enhKqY4_MLRtv8ppnZ5_Bwi6Xfzalq7W4bf2w5e_wpCzocUz3_XYKkH7/s1600/Boston+%2526+Maine+2015+%2528222%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQJ2nv97Hh0KdEvEGAp7CbkRnGzmauIs37JK00d7gsOTdcb29aDCef7EVHPggHnlcWNL7j1J76kD8FJ7eaxf_enhKqY4_MLRtv8ppnZ5_Bwi6Xfzalq7W4bf2w5e_wpCzocUz3_XYKkH7/s320/Boston+%2526+Maine+2015+%2528222%2529.jpg" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Sphere</td></tr>
</tbody></table>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-36713107350201030292015-10-06T14:30:00.003-07:002015-10-13T01:57:17.277-07:00Featuring Salmon on Fire at Oishii Boston<div class="MsoNormal">
The fish is on fire at Oishii Boston.<br />
<br />
No, seriously, the salmon is on fire! As in slices of
salmon, draped across a horizontal stalk of lemongrass, dotted with seasonings
and flower petals and then set ablaze before your very eyes.<br />
<br />
For $30, you can enjoy a veritable “Salmon on Fire,” a very different take on seared sashimi (<i style="mso-bidi-font-style: normal;">and how!</i>), complete with shallots, citrus ponzu, sweet soy, chives,
and…<i style="mso-bidi-font-style: normal;">flames</i>! Watch the delicate
multicolored petals wilt as the dancing fire licks and singes away, creating
aromas only torched seafood and spices can elicit.<br />
<br />
And as if that weren’t enough of a feast for the all the
senses, a little saucer of raspberry <i style="mso-bidi-font-style: normal;">gastrique</i>
sits at the base of this smoldering offering, for those who crave the extra tang.</div>
<div class="MsoNormal" style="margin-top: 12.0pt;">
Also sitting under the salmon are
coffee beans—used as fodder for the fire, once the rum is poured over them and
set alight. You are in control of how much sizzle your salmon sustains; simply snuff
out the flames when your salmon has been seared to your liking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the mood for more of the unusual? There’s the “foie gras
sushi diced with fruit”—strawberries and raisins, to be exact, with pear sauce,
eel sauce, sprouts and shredded fried sweet potatoes. I couldn’t help but order
this one; it isn’t often that I see foie gras sushi on the menu—combined with
fruity flavors, no less.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Choose between hamachi and toro for the “Truffle Roll,” a
beautifully presented eight-piece roll laden with black truffles and Ossetra
caviar on top for $25. Inside the roll, shrimp tempura awaits—with spicy
mayonnaise and cucumbers. I requested the Toro Truffle Roll, because quite
simply, I had a hankering for the fatty, unctuous tuna. The spicy mayonnaise in
this case didn’t stand out, as it was overpowered by the popping flavors
of the caviar and the succulent toro.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There simply isn’t enough time in one sitting to try all the
spectacular plates at Oishii Boston, and I was on a tight schedule. The
majority of the dishes are also rather ritzy, with prices to match; in the Cold Appetizers
section, the White Salmon Truffle Sashimi costs $75.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Want a hot appetizer instead? How about the Escargot Tempura
with Lemon Foam for $25? There’s even the Okonomiyaki, the renowned, yet
somehow elusive, Japanese “savory pancake” (sometimes Westerners loosely refer
to it as Japanese pizza or Japanese omelet). This is a popular Japanese snack
that is seldom seen in sushi bars. At Oishii Boston, it’s actually quite affordable at
$15—and it comes with squid, shrimp, scallop and imitation crab (there’s also a
vegetarian option). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the not-so-brave souls who wish to go for the more
Americanized stuff—there’s always the Alligator Roll, an avocado-covered maki
containing shrimp tempura, imitation crab stick and eel. For this is a sushi
house that serves Wagyu beef as carpaccio…or inside pan-seared taquitos with
truffle oil! There seems to be something for everyone here.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For my final plate, I decided on the Coconut Sphere dessert.
The waitress vigorously nods her head in agreement, concurring that I have made
an excellent choice. The Coconut Sphere looks exactly like it sounds: a hollow,
icy coconut-flavored orb drizzled with chocolate sauce and crowned with coffee
mousse and a caramel-colored filigree of molten sugar. A strawberry and mint leaf give it the finishing touch, while a foundation of yuzu
sherbet and blackberries complements this most unique concoction. </div>
<div class="MsoNormal">
<br />
When a dessert is as beautifully presented as this one, the question then becomes <i>How do I eat this? </i>I ogle the white, spherical body from all angles for a few moments, sizing it up, trying to figure out where to begin...how do I <i>break</i> this? (I had been told it's mostly hollow on the inside save for some coffee mousse.) And then the waitress showed me: you whack it with the back of your spoon until the globe crumples! Then you dig into the deconstructed pile of coconutty shell and coffee mousse, mix in the yuzu base, and lose yourself in nirvana.<br />
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Oishii Boston<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">1166 Washington
Street, Boston<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">617-482-8868</b> </div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-20236624753804605982015-06-27T00:58:00.002-07:002015-06-27T00:59:14.352-07:00My Japan Sushi Tour Begins at Takashimaya in Kyoto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQHNWZ2G7RqL8KISlgrMOwBkSjfU-wu4JXvgRpPBDPx1kwpU_q7CFELwTYLRbBMNScIWpx1gC06AaSlP1_RtKAIPqWAZeGY7IgJcvCFrq4wSDTF2tPWD8s8jQk3PF5w3aWg1Bpdf6wrc2/s1600/Japan+2015+%252841%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQHNWZ2G7RqL8KISlgrMOwBkSjfU-wu4JXvgRpPBDPx1kwpU_q7CFELwTYLRbBMNScIWpx1gC06AaSlP1_RtKAIPqWAZeGY7IgJcvCFrq4wSDTF2tPWD8s8jQk3PF5w3aWg1Bpdf6wrc2/s320/Japan+2015+%252841%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Endless Choices at Takashimaya in Kyoto</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJQ4Qr5tg7F2rDHHiZmgdNwxV3Z1GtDFp0-c0xCx2F9KNe4ikMQSKTHN0RfbH_YG_z5IB1DdXK9Xb0Se0EWHY-YY4G1Nx9FoZi9U3Q-NhqConUsd67qPun4g3MuZD9pN20e_eoRn61494/s1600/Japan+2015+%252867%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJQ4Qr5tg7F2rDHHiZmgdNwxV3Z1GtDFp0-c0xCx2F9KNe4ikMQSKTHN0RfbH_YG_z5IB1DdXK9Xb0Se0EWHY-YY4G1Nx9FoZi9U3Q-NhqConUsd67qPun4g3MuZD9pN20e_eoRn61494/s320/Japan+2015+%252867%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Variety of Hand Rolls in Takashimaya's Food Halls</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQAyaVnhcrUoCzs491Mqem8fwj96I80gbZ8UTmEDY55mJZMMs6BVBTg_Mzx8nAiVuVoFED6hrL2ny3BMxg6_Cg2eU5PedduXoojwZAxAhIvqOzIkaLbGdQ_ugFF77qWEUbpidwE1804KM/s1600/Japan+2015+%252866%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQAyaVnhcrUoCzs491Mqem8fwj96I80gbZ8UTmEDY55mJZMMs6BVBTg_Mzx8nAiVuVoFED6hrL2ny3BMxg6_Cg2eU5PedduXoojwZAxAhIvqOzIkaLbGdQ_ugFF77qWEUbpidwE1804KM/s320/Japan+2015+%252866%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squid and Shiso Hand Rolls</td></tr>
</tbody></table>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-45716919421172157112015-06-27T00:52:00.002-07:002015-06-27T10:49:52.429-07:00Japanese Food Rules My World<div class="MsoNormal">
I could live in Japan. Seriously, I mean, immerse myself in
the culture, learn the lingo (far beyond food terms), go onsen-hopping nightly,
live on a diet of pickles, sea urchin, sour plums and sushi, and be perfectly
content for the rest of my life. At least that’s how I feel when I visit the
island nation.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
But for now my foray lasted less than two weeks, and I felt
as though I were pumped full of methamphetamines as I tried to keep
up with my flitting travel companion as we speed-walked (and flew) from Osaka
to Kyoto to Tokyo; we ate as if
there were soon to be a food shortage in all of Japan, felt moderately guilty
for overindulging in our fair share of what seemed like torrents of seafood,
then ate some more, if only because we soon grew hungry again from so much walking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For my edification, my travel tour guide/companion made sure
I experienced a broad range of Japanese cuisine, from amazing <i style="mso-bidi-font-style: normal;">kushi katsu</i> to <i style="mso-bidi-font-style: normal;">Tsukemen</i> dipping ramen, to green tea-inspired desserts and even
potstickers at Tokyo’s Gyoza Stadium. But for the sake of this blog, I will be staying
on the subject of sushi. Don’t worry…plenty there to be covered still.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In Japan, food overflows, from bountiful food halls in just
about every department store and subway station, from tucked-away eateries and
supermarkets and convenience stores. Dotonbori in Osaka is like a
seafood-themed Universal Citywalk on steroids. And with our dollar currently
stronger in Japan (81 cents to 100 Yen) than in years past, we felt it was high
time to eat our way through the three major cities.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Kyoto is a city in which the modern and traditional coexist;
despite the massive steel-and-glass Kyoto Station, beautiful temples can also
be found in this town, along with the famous geisha district known as Gion. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
From the food halls of Kyoto’s Takashimaya Department Store,
the unusual, wonderful combination of squid and shiso in a hand roll beckoned
from inside its glass-encased confines. It wasn’t your common California roll,
or the average spicy tuna roll with cucumber inside; it wasn’t even a typical shrimp
tempura roll that was sitting there and getting soggy from being out of the
fryer for too long. This was <i style="mso-bidi-font-style: normal;">squid with
shiso</i>…wrapped in seaweed!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the States, squid can be a dodgy sushi item to order
because it can be chewy and tough, depending on the caliber of the restaurant
serving it. Yet here were these cylindrical hand rolls, not tapered at the end
like a cone, nor cut into slices; this brought back memories of the way hand
rolls are served in Australia. These were also cheap, and ready to eat (¥195
each, or about $1.60 each in U.S. dollars. You couldn’t find a squid and shiso
hand roll for this low of a dollar amount in the States). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I tried one and not only was it fresh, without the cold
“refrigerated effect,” but the squid was soft and not hard to chew at all. And
there was something else here, perhaps <i style="mso-bidi-font-style: normal;">ume</i>
(plum paste) had been applied inside the roll to make it taste just a bit tart,
which blended perfectly with the shiso. And lightly dotted throughout were what
appeared to be tobiko, or flying fish eggs. I wanted to stand there and ingest
at least five more of them, but I knew there was more food around the corner to
explore. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Of course, the assorted crab sushi box was the next thing
that grabbed my attention, and I had to have it. I devoured it—the <i>gunkan</i>-style
ones, the maki, the <i>nigiri</i>, feeling a tad of compunction about leaving behind
some of the sushi rice so I could continue to eat more without getting too full.
(I noted this crab sushi assortment tasted better than a similar crab sushi box
from the food halls of Matsuya Ginza, which I had visited years before.) So
many choices, so little time.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Takashimaya
Department Store 52 <o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Shincho, Shimogyo-ku,
Kyoto 600-8001, <o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Kyoto Prefecture,
Japan</b></div>
<div class="MsoNormal">
<b>+81 75-221-8811</b></div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-29099269110339619582015-06-27T00:46:00.003-07:002015-06-27T01:00:54.789-07:00Dotonbori: Flamboyant, Upbeat, Insane<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoKDJWJq7pAd85P2AuGkKmfHtoSKj0MIrV-v5F_fj4ELs42ruNmFQUNBjgYZtTZWWjr11nd6iWStX2Tf7gfe2TaQjmy5LjyJzlVbK8698zSag_jKvb0fYDdkJKdUl-F0rG4z4cJ7lkaXa/s1600/Japan+2015+%252881%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoKDJWJq7pAd85P2AuGkKmfHtoSKj0MIrV-v5F_fj4ELs42ruNmFQUNBjgYZtTZWWjr11nd6iWStX2Tf7gfe2TaQjmy5LjyJzlVbK8698zSag_jKvb0fYDdkJKdUl-F0rG4z4cJ7lkaXa/s320/Japan+2015+%252881%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dotonbori: A Seafood Lover's Mecca</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhhxo7EkiZTEGcy7kkKUUWIP_SuqtGVmaLw0-VBGcfYEzros4M54fjnWACz7TuWMT9ZFNC9RxFcLkFFj_KSOa3axtim7fz09kUq2OMwhIkrD3gYYvLrQ4asTHwvj7M5_8SmZK0QC7JrLM/s1600/Japan+2015+%252890%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhhxo7EkiZTEGcy7kkKUUWIP_SuqtGVmaLw0-VBGcfYEzros4M54fjnWACz7TuWMT9ZFNC9RxFcLkFFj_KSOa3axtim7fz09kUq2OMwhIkrD3gYYvLrQ4asTHwvj7M5_8SmZK0QC7JrLM/s320/Japan+2015+%252890%2529.JPG" width="240" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKgU3CA9B4FdEYBBKCiDb3LSaqMpXLG8vWbO_TJV2f9tfyElW_oK9FTdgDbsJatcbJBDtlOaN9cL0bMVqRetIR_b0dQHnngfLr3kZBSEiN8P5v8IRUg4NPuyw7xq9P5Mon9rlWfG2g6bt/s1600/Japan+2015+%252898%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKgU3CA9B4FdEYBBKCiDb3LSaqMpXLG8vWbO_TJV2f9tfyElW_oK9FTdgDbsJatcbJBDtlOaN9cL0bMVqRetIR_b0dQHnngfLr3kZBSEiN8P5v8IRUg4NPuyw7xq9P5Mon9rlWfG2g6bt/s320/Japan+2015+%252898%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Too Many Choices, Too Little Time</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyim8MPx8dTGygJSHCWVuhuLtamhJz5b74OeLFb9ePksIMAdKzH7os8nXlm5iiEmOy-jOvu4dRxN6tHYxrRWvCC-MYQYSMdAE_h1ouEmoIhNzgMraErBJY1AjBVC4Vb_MFEqmPeaGyxOh/s1600/Japan+2015+%252899%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyim8MPx8dTGygJSHCWVuhuLtamhJz5b74OeLFb9ePksIMAdKzH7os8nXlm5iiEmOy-jOvu4dRxN6tHYxrRWvCC-MYQYSMdAE_h1ouEmoIhNzgMraErBJY1AjBVC4Vb_MFEqmPeaGyxOh/s320/Japan+2015+%252899%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ajitsuke Kazunoko (Herring Roe) Sushi</td></tr>
</tbody></table>
</div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-91321973210185094502015-06-27T00:44:00.002-07:002015-06-27T10:53:48.910-07:00Dotonbori: A Gastronomic Paradise in Osaka, Japan<div class="MsoNormal">
Dotonbori is insane. It’s an over-the-top, flamboyant, neon-lit
mecca of a gastronomist’s paradise, with oversize illuminated billboards and
screens. A gigantic crab almost seven meters long marks the Kani Doraku
Restaurant, which sells everything crab—from charcoal grilled crab to boxes of
crab legs and crab sushi. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It has been called the heart of Osaka’s nightlife, and I
could see why as tourists milled about in this place called Dotonbori, running between
theaters and clubs, and stopping by eateries galore that offered takoyaki,
gyozas, munificent plates of crab (I have never seen so much crab in my life)
and weird sushi. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There, between the fatty bluefin tuna sushi and king crab
sushi in the refrigerated case of a random shop, was the <i style="mso-bidi-font-style: normal;">ajitsuke kazunoko</i>, looking fake and strange beneath its see-through
wrap. I knew I had eaten this once before—this was herring roe sushi. I had tried
it once at Kabuki in Pasadena, thought it was too salty despite Kabuki’s
attempt to mollify the taste by serving it with ponzu sauce, a lemon slice and
shaved bonito. It wasn’t one of my favorites, for sure, but this kazunoko
looked so rubbery and nubbled that it intrigued me. I was stuffed full of
charcoal grilled crab, but so what? At only ¥350 (about $3), it was worth a
shot.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
“It’s intense,” admonished my travel companion. She also explained
to me that kazunoko is generally eaten during a New Year’s celebration in
Japan, as the roe symbolizes fertility, but it’s an acquired taste.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I considered myself forewarned. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After one small bite, I unceremoniously spat it out. Then I
took a deep breath, applied some of the soy sauce and wasabi that came in the
package with it, and attempted it again, but still did not like it. It was
definitely intense. And too salty-bitter-rubbery, or something. The texture was
also a lot tougher than Kabuki’s version of the herring roe sushi I had tried
years ago.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Dotonbori</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Chuo-ku, Osaka
542-0076</b></div>
<div class="MsoNormal">
<b>Osaka Prefecture,
Japan</b></div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-24733334640326264012015-06-27T00:38:00.000-07:002015-06-27T00:39:04.360-07:00Traditional, Kyoto-Style Sushi with Very Vinegary Rice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFu0B30VmfQUcUJzSF5yB_g6rvFTdGBdx9hyphenhyphencbSnO69oRgDy_SdQ9n2j5E9rve3qs2-P-sY6K1JF3p3Nwulqd4-8lq07ti1xYcJjN7MTSVzkdu63pIoQmvVdrkxXsdqe-IXDn7vsKp3dsZ/s1600/Izuju-Sushi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFu0B30VmfQUcUJzSF5yB_g6rvFTdGBdx9hyphenhyphencbSnO69oRgDy_SdQ9n2j5E9rve3qs2-P-sY6K1JF3p3Nwulqd4-8lq07ti1xYcJjN7MTSVzkdu63pIoQmvVdrkxXsdqe-IXDn7vsKp3dsZ/s320/Izuju-Sushi.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Traditional Dining Space inside IZUJU</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEl2Ngdr9WiXV5zctqsAhB2Z1fm5WVKFC7Dxxj14wQtYSv-X_AGjE7mU-gvlJsVjr9u-52gm4fxXaC-UqCi1z11r-MiUEVgCTzMBkU_nf574YRT44d2491J7Ebt4CMOF9NbJYCpcBasM0/s1600/Japan+2015+%2528198%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEl2Ngdr9WiXV5zctqsAhB2Z1fm5WVKFC7Dxxj14wQtYSv-X_AGjE7mU-gvlJsVjr9u-52gm4fxXaC-UqCi1z11r-MiUEVgCTzMBkU_nf574YRT44d2491J7Ebt4CMOF9NbJYCpcBasM0/s320/Japan+2015+%2528198%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Deluxe Hako in Summer" (with Red Sea Bream, Sea Eel,<br />
Omelet, Prawn, and Kinome)</td></tr>
</tbody></table>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-17865727569162438362015-06-27T00:33:00.003-07:002015-06-27T00:39:23.240-07:00Kyoto-Style Sushi at IZUJU<div class="MsoNormal">
There is such a thing as Kyoto-style sushi, as I came to
learn in a restaurant by the name of IZUJU, which has been in business for
nearly 100 years in the Gion district. I learned that due to Kyoto’s landlocked
location, its residents needed to find a way to keep fish edible, so only cured
fish was used. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I requested the “Deluxe Hako in Summer” for ¥1,620, or
IZUJU’s “box sushi”—quite literally, as the presentation proved, for it was a
square-shaped serving of square sushi pieces using omelet, prawn, red sea bream
and <i style="mso-bidi-font-style: normal;">anago</i>, otherwise known as sea
eel. Each piece of omelet or meat sat on its own mini brick of sushi rice,
looking lovely, edible, <i style="mso-bidi-font-style: normal;">artistic</i>. (I
heard Kyoto is a city that celebrates the seasons, so it came as no surprise
when I heard there is a winter version of this that uses different ingredients).
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
All it took was one bite, and I was hooked on the aromatic,
smoky and salty flavors. Even the sushi rice is also delightfully more vinegary
here, and there are shiitake mushrooms mixed into it. <i style="mso-bidi-font-style: normal;">Kinome</i>, the mint-flavored leaves of a prickly ash tree, is used as
a garnish here, and I could see mine through the translucent slices of sea
bream (they were sandwiched between the fish and sushi rice).<span style="font-family: Times; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Some of the other top dishes at IZUJU include <i style="mso-bidi-font-style: normal;">sabazushi</i>, or pickled mackerel on sushi
rice; and <i style="mso-bidi-font-style: normal;">sasamaki</i>, or sea bream,
kinome, and sushi rice wrapped in bamboo leaves. The menu also offers assorted
selections that feed two to four people, with prices ranging from ¥2,398 to ¥5,400.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
IZUJU only makes Kyoto-style sushi; Tokyo-style nigiri, or
the sushi we normally see in other countries, is not available here. As is its
custom, IZUJU is old-fashioned, down to its very interior decoration—the small
space is designed with wooden panels and paper walls.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">IZUJU<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">292 Gionmachi
Kitagawa <o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Higashiyama Ward,
Kyoto, Japan</b><br />
<b style="mso-bidi-font-weight: normal;">+81 75 561 0019</b></div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-66916508792736812422015-06-27T00:32:00.000-07:002015-06-27T00:32:00.325-07:00A Crab Lover's Dream Come True in Kyoto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkltFgl7i-YlWyEq88GcrO2TOTnR7T1zi87x4qc1eMvOePyQ6QEjnhtlXdy4j3S0UwFejIYJ2GCVFx9tc_f9fWFMB1i_Y3ahr_BzwC0jmhVz_oV_Xlq7mEM-ZmHHPCz31DuGY77Q2jxC1/s1600/Japan+2015+%2528231%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkltFgl7i-YlWyEq88GcrO2TOTnR7T1zi87x4qc1eMvOePyQ6QEjnhtlXdy4j3S0UwFejIYJ2GCVFx9tc_f9fWFMB1i_Y3ahr_BzwC0jmhVz_oV_Xlq7mEM-ZmHHPCz31DuGY77Q2jxC1/s320/Japan+2015+%2528231%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sapporo Kani-Ya of Kyoto</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfZePxrryR15lgYN7_0gc3xLiqMct8W5c88ZwfBKvrMLd837NAGbAFJH8L_mbRv3bDlXg3RNQIBI_iOEGu3DSf14dRTNJLWCrpfaFAO1YAYU_R-mkwWAcb6KteonBgEyPcv2MTYi8_NRE/s1600/Japan+2015+%2528225%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfZePxrryR15lgYN7_0gc3xLiqMct8W5c88ZwfBKvrMLd837NAGbAFJH8L_mbRv3bDlXg3RNQIBI_iOEGu3DSf14dRTNJLWCrpfaFAO1YAYU_R-mkwWAcb6KteonBgEyPcv2MTYi8_NRE/s320/Japan+2015+%2528225%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assorted Supreme Crab Sushi</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_od-KaRBY5H-cC91jehBagNVY7Mh2T4wZuVAOJNQXCddGZKflvwzP47rYdzCdd2MRuyVMmuBnGio-D183xjPTGex0KjK4vD8cUmAYcOUPWKSSwj4iscsHtOJ4a9g8L9OdOIUuKB4GcdzK/s1600/Japan+2015+%2528227%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_od-KaRBY5H-cC91jehBagNVY7Mh2T4wZuVAOJNQXCddGZKflvwzP47rYdzCdd2MRuyVMmuBnGio-D183xjPTGex0KjK4vD8cUmAYcOUPWKSSwj4iscsHtOJ4a9g8L9OdOIUuKB4GcdzK/s320/Japan+2015+%2528227%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vinegared Pincer Meat</td></tr>
</tbody></table>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0tag:blogger.com,1999:blog-1703717486780071986.post-69456414962448789922015-06-27T00:27:00.002-07:002015-06-27T10:56:26.315-07:00Enter Sapporo Kani-Ya in Kyoto, A Crab Heaven<div class="MsoNormal">
You’ll think you’ve died and gone to Crab Heaven when you
enter Sapporo Kani-Ya, which is located within walking distance from IZUJU.
Kani-Ya means “Crab House,” and this Kyoto branch specializes in boiled crab dishes.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The Sapporo Kani-Ya restaurant occupies an entire
building, and we had to remove our shoes and enter an elevator that brought us
up to another level, one that was filled with private rooms. The ambience was
so serene, and the service so orderly, that there was even a buzzer on the
table in our private room with which to summons a waitress.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I couldn’t believe how detailed, how overwhelmingly <i style="mso-bidi-font-style: normal;">crab </i>the menu was. There were endless
photographs of crab sets and crab dishes, even a depiction of Crab Hierarchy: the
Authentic King Crab, Hairy Crab, Queen Crab. There was vinegared crab, crab
miso soup, crab shumai, crab tofu, crab hot pot. There was crab au gratin and
crab salad, and even grilled crab innards for the die-hards. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Other pages of the menu were divided into Fascinating Zen
Sets, Incredible Kai-seki Sets, and Complete Zen Sets, followed by a
“Convincing Crab Guide.” The guide, along with pictures, detailed origins and
sizes of their three main crab types: the Authentic King, Queen, and Hairy
Crabs. </div>
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The most expensive ensemble, known as the “Complete Zen
Set,” costs about<span style="mso-spacerun: yes;"> </span>¥5,724 (about
$46), and seems to encompass it all: crab tofu, snow crab mini hot pot, whole
boiled “horsehair” crab, crab shumai, crab futo maki sushi, and a broth soup.
Desire a whole king crab? The menu here states you can order one for ¥22,680
(about $185)—or order half a king crab for ¥14,040. If you fancy a whole hairy
crab, not only will you have to wait about 40 minutes before it’s served, but there
are two sizes to choose from: the medium hairy crab will run you between ¥5,832
and ¥8,424; the larger behemoth might pinch your wallet at up to ¥15,120 each.
Or, choose the Queen Crab, which requires advanced booking: the price is
“dependent on daily auction rates at the port of landing.”</div>
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The array of options were dizzying, and I eventually chose
the Assorted Supreme Crab Sushi for ¥1998 (or $16), though if I had more time
and didn’t feel so stuffed (it was a wonder I could still continue to eat), I’d
have chosen a set, a crab cornucopia that burst in all directions when it
finally arrived at my table. </div>
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We sat there for quite a spell, my travel companion
relishing bowls of crab miso soup; and I, still craving more, ordered a second
item: the “Vinegared Pincer Meat” of King Crab, for ¥2,700 (about $22). To my
delight, it came with a saucer full of extra vinegar for dipping purposes,
which reminded me of the serving style at K-ZO in Culver City when you ordered
the Hairy Crab there.</div>
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Although Sapporo Kani-Ya offers crab-themed escapism, a note
on their website actually suggests that you can “feel free to ask for dishes
without crabs.” With the exception of the vegetables and tofu, the only non-crab
item I saw on the menu was shrimp tempura. Everything else was sheer crab-infused
delight.</div>
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<b style="mso-bidi-font-weight: normal;">Sapporo Kani-Ya<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Gion Ishidan Shita
Minami<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Higashiyama-ku,
Kyoto, Japan 605-0829</b><br />
<b style="mso-bidi-font-weight: normal;">075-541-1110</b></div>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com1tag:blogger.com,1999:blog-1703717486780071986.post-51856112866385038712015-06-27T00:21:00.001-07:002015-06-27T00:25:47.596-07:00Kyoto's Zany Conveyor Belt Sushi Scene<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIrRSerD-eyhsVl-gK4KFn1yLO89xous-Fxm50kc_tSLx7DKP7LipI9wlQufQQL6KYcOLewpXPbW02S7RfoqwwuKFg68pbeRL6o3V_qnUQtm2_8GpIiswJMQPqsgb_EdKS2vBsx1mJqtq/s1600/Japan+2015+%2528310%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIrRSerD-eyhsVl-gK4KFn1yLO89xous-Fxm50kc_tSLx7DKP7LipI9wlQufQQL6KYcOLewpXPbW02S7RfoqwwuKFg68pbeRL6o3V_qnUQtm2_8GpIiswJMQPqsgb_EdKS2vBsx1mJqtq/s320/Japan+2015+%2528310%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Conveyor Belt Sushi Restaurant in Kyoto</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSKjDUOYuavTSrObBiLDdK42onW9_Jm6WftO6OaazPIvyREZ83bNIyuV9OX2Mq8x4blMT4k5TTkqG2BqJDtOSuFdQMw50UywxOs3lt5jcfbng8P4K52gyvMGIUMqTZnUB9nxwYPEKTxEV/s1600/Japan+2015+%2528295%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSKjDUOYuavTSrObBiLDdK42onW9_Jm6WftO6OaazPIvyREZ83bNIyuV9OX2Mq8x4blMT4k5TTkqG2BqJDtOSuFdQMw50UywxOs3lt5jcfbng8P4K52gyvMGIUMqTZnUB9nxwYPEKTxEV/s320/Japan+2015+%2528295%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Items from the Belt: Only ¥108 Each</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZc6Oxbn5WxB2ACeJ6Zd1HSy9_jJqOzETQxrFXMuIB84MR6sRy587Ahut4hXy00I1B10iQs7PaZo1GvFB9bLWUNABMRGa4ianFedCD99hSy-87raPm_WR7dseSHDnrLeg3StEmGekbJg5/s1600/Japan+2015+%2528299%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZc6Oxbn5WxB2ACeJ6Zd1HSy9_jJqOzETQxrFXMuIB84MR6sRy587Ahut4hXy00I1B10iQs7PaZo1GvFB9bLWUNABMRGa4ianFedCD99hSy-87raPm_WR7dseSHDnrLeg3StEmGekbJg5/s320/Japan+2015+%2528299%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bologna Sushi with Avocado and White Onions on Top</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91HaOS8XrWg9LwVusJjnWPf32uW96ZhnO7BmimpvDpLibDhPF0zqBAenU2XhtzdNQchnSOnv-yPNhq7ogBb6joIFrRu4iiMlhzBUhaK0qeVStRMKwr65yldUBtwnRtnio5WIw2v1XtTBm/s1600/Japan+2015+%2528304%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91HaOS8XrWg9LwVusJjnWPf32uW96ZhnO7BmimpvDpLibDhPF0zqBAenU2XhtzdNQchnSOnv-yPNhq7ogBb6joIFrRu4iiMlhzBUhaK0qeVStRMKwr65yldUBtwnRtnio5WIw2v1XtTBm/s320/Japan+2015+%2528304%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamburger Sushi with Mayonnaise, Tuna and Yamakake Sushi</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJIrDbNIMy75z9jdWy8WMZglYFup2ZHnQ25cyeo9k9JJmmBlaQ40nK1_r_bdijnNkYEhHpdK6agWsPUfWRwjbdhUqjIw1P92MWgqPD4BjCn436_HS3-iJ8Wx-7Jn_t_gnS-60LpHnVX-9/s1600/Japan+2015+%2528293%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJIrDbNIMy75z9jdWy8WMZglYFup2ZHnQ25cyeo9k9JJmmBlaQ40nK1_r_bdijnNkYEhHpdK6agWsPUfWRwjbdhUqjIw1P92MWgqPD4BjCn436_HS3-iJ8Wx-7Jn_t_gnS-60LpHnVX-9/s320/Japan+2015+%2528293%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled Eggplant Sushi</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GyO6w-jeREo10ZyAW6wvpftGgZA3JTJXIEur0XLWroEbkLi3WFb0hVNBjn5we0V4QYT6Qepo0QnFlBFA1icKcPPBh4_EmnjSccR1brn3eF79b3VdMrv4uTI4Xo9qaNxR_U12MYLaCUEG/s1600/Japan+2015+%2528265%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GyO6w-jeREo10ZyAW6wvpftGgZA3JTJXIEur0XLWroEbkLi3WFb0hVNBjn5we0V4QYT6Qepo0QnFlBFA1icKcPPBh4_EmnjSccR1brn3eF79b3VdMrv4uTI4Xo9qaNxR_U12MYLaCUEG/s320/Japan+2015+%2528265%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Okra Sushi</td></tr>
</tbody></table>
The Sushi Divahttp://www.blogger.com/profile/06313025877592707114noreply@blogger.com0