The True Art of Sushi

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One of the best appetizers is broiled beef tartare; good quality beef sliced thin, lightly seared and sprinkled with ponzu sauce. And check the specials board for sea bass misoyaki.

Art & Sushi, Madrid

This tender broiled fish has a fleeting, faintly sweet aftertaste of white miso. I Love Sushi is also one of the few local restaurants that does justice to tempura. Probably most diners come here for the sushi and tempura, but the complete dinners are quite good in their own right. For instance, a nice piece of salmon is flame-broiled shioyaki style, lightly crusted with salt. Scallops are sauteed in a fragrant garlic butter sauce.

All the dinners come with a nicely smoky miso soup, a good green salad with tangy, citrus-based French dressing and all the Japanese rice you can eat.

How to Eat Sushi: You've Been Doing it Wrong

There is even baked stuffed lobster, although I find the mayonnaise-rich stuffing of scallops, crab meat and smelt eggs gloriously unappealing. The gyoza dumplings, similar to Chinese pot stickers, are flaccid on the outside, and the minced pork filling is bland. And the hand rolls strike me as filling and little else.

Something called a special M roll--a long tube of rice stuffed with tuna and topped with melted mayonnaise, scallops and smelt eggs--is a messy example of fusion cuisine at its worst. The Philadelphia roll is a gooey mass of salmon, cream cheese and rice.

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I do like to come here for lunch, when the restaurant serves a variety of hearty donburi rice bowls. Bring your appetite for katsu ju, a huge bowl of rice topped with fried eggs, a giant, crisply breaded pork cutlet and lots of green onions. Likewise for the curry seafood fried rice, which is chock full of shrimp, crab and calamari. Much more is offered here, including the vinegared cold seafoods known as sunomono, a wide variety of broiled fish and even a handful of desserts.

After approximately 5 years of training as an apprentice, their first important task is to prepare the sushi rice — leaving the actual sushi making years down the line. They prepare only from the strict instructions of the master, which most have their own secret recipe or special ingredients. Once they perfect the rice, the apprentice may only then be promoted. The Wakiita also learns how to interact with the customers as the Itamae would.

Catch o’ the Day : Costa Mesa’s I Love Sushi is the place to fish for compliments.

If you think the above sounds like a long and tiresome journey to sushi making, our chefs can top that. With 3 Itameas per site, making a total of 9 experienced chefs combined, we have over 45 years of Sushi training under our belts.

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However, most of our top chefs have over 10 years experience. Before our chefs even moved from their home countries to grace us with their gift, their training consisted of a minimum of 5 years overseas, but as they continue their journey, they never stopping training and are constantly seeking new and adventurous ways to develop their art. Our Itameas have a pure passion and flare for the creation of sushi. Our other chefs Kemthong Poolsri and Pasak Phumipak have experience reaching from 10 to 12 years. We use cookies in order to analyze our traffic, serve advertising and provide a great user experience.

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    An Introduction To The Art Of Sushi Making - Escoffier Online

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