I would eat that. Do they still ferment fish in that manner, or is it a historical technique?
It’s mostly historical but reportedly you can find it in Japan if you try hard enough.
Greta article. I love fermented food. Growing up, sauerkraut and pickles were considered a vegetable in our house. Btw, I’ve had some great success with the fermentation lids you recommended. I will report soon.
Yes. You can still find it in Shiga Prefecture
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Regarding the wider varieties of white fish on the specials board (and thus sushi omakase), an insider’s explanation or theory would be that Shunji orders what they call fish boxes from the distributor/supplier. I’m pretty sure this was mentioned before either here or somewhere on that “other food board”.
It’s like the fruits of the month club subscription seasonal package, except the recipient likely doesn’t know the contents. The chances of getting shiromi/white fleshed fish are higher, sometimes there are other goodies inside. It’s somewhat cost effective on both ends (wholesaler/distributor and restaurants).
Yeah, that may have been nice. I feel like a lot of my pieces had the exact same sauce, though. That didn’t help things.
This is fairly typical for higher end traditional joints - soy sauce (nikiri), ponzu (rarely), salt, sweetened soy sauce (“nitsume” for eel), wasabi.
For more elaborate sauce combinations best to visit places like Go’s Mart, Nobu, Koi, Hamasaku, Katsuya etc. or your favorite neighborhood sushi bar.
sushi of gari mgiht also be a good bet…
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Why? The sushi menu is the same at lunch and dinner.
Because Sergio is cooking dinner.
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I make sure sergio is in when i go for lunch.
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Not everyone else knows to go to Sergio. Sergio is more present for dinner than at lunch.
I’ve said this before and I’ll say it again. I think shunji’s nigiri is good, not great. Where he really shines is his dinner omakase with all the cooked seasonal dishes. My god I’ve had some amazing bites of food there.
I just had Shunji’s lunch special, very similar to Jeet Kune Bao’s. It was good, but the “wow” factor wasn’t quite there for me. However, alongside the special, I was able to enjoy broiled “Ayu”, a fresh water fish available in japan only in the summer. It was prepared similarly to Saba or Sanma, but much sweeter. The waiter also showed me a video on his ipad on how to eat it.
For dessert, Lime ice cream with fresh mulberries, a berry I’ve never had before. It was like a very sweet blackberry, sweeter than just about any other berry I’ve had.
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Ayu is tasty fresh off the heat! I’m guessing with Shunji’s standards, that was as good an Ayu as one can get here.
Mulberries are just as you describe. They’re becoming more available but still prescious.
saw some fresh ayu at raku over the weekend, but they were pretty big, i like mine baby-sized.
125 is very expensive for me to
Sergio does not sound like Japanese name.
Sergio means ‘smoked marlin’ in the original Japanese
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Yeah, smaller but roe is a plus. I know you love dem babies.
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