Tasted Wednesday, May 31, 2006 by jamiekutch with 808 views
Aaron a friend in San Francisco asked Kristen and I to join in celebrating his birthday this week. Aaron is in the business (a buyer for Oakville grocery) so he didn't have to twist my arm very hard especially when he mentioned we would be dinning at Anzu restaurant in the Nikko hotel. I am not sure if the word has been out and being the new guy in town I wasn't told till now, but Anzu's sushi is OFF THE CHARTS! Chef Kazuhito Takahashi delivered course after course and I am happy to say it was the greatest sushi experience of my life so far. Eight of us dinned at the Sushi bar were there are only nine seats available and always in high demand. Having both a hotel in Japan and a hotel in San Francisco often the fish is flown in that same day.
We began the meal with some sweet shrimp, flying fish roe, a seaweed dish, fiddler ferns in miso, and a medley of wild mushrooms and giant Japanese clam.
Just as the bubbles were all gone, out came 3 baby squid to a plate. They were absolutely amazing and it was at that point I knew this meal was going to be something special.
Sashimi was next. Sole, Ivory Salmon, Fatty Tuna, Blue Fin Tuna, and Amber Jack which blew my mind! All the wasabi as shaved fresh from the root.
Alone then on a plate we were brought Copper River Salmon from Washington. The chef told us his cost is $28 per pound. It was so so oily. He first brushed it with Ponzu on the skin side and just touched it was a flame.. Out of this world!
Chef Takahashi now turned to sushi and lit up up with:
Snappy, Sea Bass, Yellow Tail, King Fish, Salmon, and Ocean Trout
Next alone on a plate came two pieces of sushi, Spanish Mackerel and Herring.
Next up was two pieces of Sea Urchin. One Japanese and one from Santa Barbara. Both were delicious.
Soon after was two pieces of eel, sushi. One was Fresh water from Japan and one from the sea.
The Sushi chef cut some fresh mackerel, and koheda (a Japanese fish) for us.
Then we had two white fish which were Japanese.
Finally to end we had two different Giants Clams which were perfect.
Thanks Aaron. I had a blast and can't wait till you are a year older to do it again.
Kutch
NV Billecart-Salmon Champagne Brut Rosé
France, Champagne
Served from Magnum. Great way to start the rose was crisp like a French pressed shirt with rosy fruit and fresh pink fresh flowers. Just a smidge of bready yeast and a slight twang on the end.
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