September 19, 2014
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Kagoshima wagyu - 2+ J's comment > buttery wagyu, rich w the perfect marbling that I love in my beef |
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Tamago - 2+ J's comment > Sada-san's signature tamago - the perfect Japanese style omelette; undefeated in my books |
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Bluefin tuna Chu-toro - 2+ J's comment > well marbled fish, my equivalent fav to the beef wagyu (although strictly & technically speaking the O-toro would be the direct equivalent) |
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Waru (butterfish) - 2+ J's comment > slightly 'aburi-ed', waru 'creamy' but not rich, it's actually quite light in flavor |
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Hamachi (yellowtail) - 2 J's comment > not bad; firm and fresh; really, this should be ranked higher, but the competition was just too tough tonight |
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Bluefin Tuna Akami - 2 J's comment > not bad; firm and fresh just like the hamachi above, but honestly couldn't tell the diff between the Bluefin Tuna Akami and the Ahi Tuna Akami |
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Ahi Tuna Akami - 2 J's comment > not bad; same comment as above |
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Avocado Maki - 2 J's comment > not bad; the perfect palate cleanser in between some of the richer flavored items, eg. the foie gras and wagyu; creamy and ripe avocado |
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Ika (squid) - 2 J's comment > not bad; squid not tough at all but still firm and crisp; loved the lightly torched look |
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Carrot Soup - 2 J's comment > not bad; very creamy and thick, perfect harvest dish for cold nights to come; carrot flavor absolutely present |
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Labels: japanese, kitsilano, sushi
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