![]() We both agreed that raw-fish-over-rice restaurants have different criteria (compared with sushi restaurants) when it came to seasoning rice with sushi vinegar. I commented that she should never expect to have this sweet sushi rice at proper sushi restaurant since this meant that the sushi rice was over-seasoned. She commented that the sweet, sweet sushi rice paired extremely well with the seafood components of the dish. She was very fond of its more-than-sweet flavours. My wife actually enjoyed the slice of saba, which she never, ever enjoys. The lone slice of saba was unexpected, and it was also unexpectedly low in unpleasantly-briny-fishy flavours. The cooked shrimp, raw Atlantic salmon, and raw albacore all had flavours and textures that were expected of them. The surf clam was like all pre-frozen surf clams and the imitation crab was also like all imitation crabs. She liked that the cooked octopus was not too chewy, and she also liked the fact that the raw squid was not too gooey. The the salmon eggs were plentiful, and the tamago had very distinct egg flavours that my wife said she rarely got with most versions of overly sweet Japanese omelette at local sushi places. All of the raw and cooked items in her bowl tasted fresh. My wife was pleased with what she received. My wife went with the regular seafood don, which was the rather plain English name the restaurant assigned to their standard chirashi. ![]() There seemed to be no better place to have our almost-thrice-weekly (yes, “thrice” is an actual word with an actual definition in at least one dictionary) fix of chirashi than Gyo-O – a restaurant that supposedly specialized in various preparations of raw fish on rice. Chirashi uses more ingredients, thus, looks more featureful.My wife and I are so committed to our chirashi-prioritized diet that we chose to have raw fish over rice for our dinner even when we were in Richmond – the land of amazingly tasty Chinese food.
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