9 Grams...

So according to a sushi chef who's been at it for about 25 years, the proper weight of rice for a nigiri piece of sushi is exactly 9 grams. This is according to high-end restaurant standards in Japan. The chef even told me they gave him quizes on how my grains of rice each piece of nigiri should have! The answer: 250 grains. Give or take 50 grains. He says it was a LONG time ago so he doesn't remember exactly. I didn't believe him so we sat there with a tooth pick and counted them out. Lol... yes... we are freaks and yes, he was right.

Above is a couple of pieces of sushi at a popular restaurant in Shibuya, a famous part of Tokyo. To the left is Kani Roe... or Crab Caviar. Delicious!!! The texture and flavor were perfect. I actually don't remember what the other piece was. From the looks of it, it's part of a fin judging by the texture. Notice how the pieces are layed on bamboo leaves. No need to do dishes and biodegradable to boot.

Will Travel...

Here's a picture I took during my recent visit to Madison, Wisconsin. It's a Shrimp Tempura Roll from a restaurant located near the capitol called Muramoto. Shinji Muramoto was one of the talented sushi chefs that I used to work with back in my sushi slinging days and now he owns his own Japanese Tapas Restaurant. It's a very nice place with a big bar and plenty of table seating. The decor is sleek and dark and the food is above average. They have a great sake selection as well as wines and Japanese beers. It's great to see some old friends become successful doing the things they love.

Temaki Zushi...

The art of the Hand Roll... has been lost for the most part. But for those who know... it IS one of the best ways to enjoy a slice of raw fish. For food like sushi, I believe texture plays just as important role as does taste. That's why you should only order hand rolls when you're sitting at the sushi bar. It's critcal to eat the hand roll within seconds of being made so the nori (seaweed) stays fresh and crispy. The crispyness of the nori combined with the fresh fish combined with delicate sushi rice make for a wonderful culinary experience all it's own. When you order the same handroll at a table, it just isn't the same. No matter how fast your server is, the nori will begin to soak up the moister from the rice within seconds and you end up with chewy nori and a subpar experience.

Years ago, I remember when I was working as a sushi helper, we were allowed to eat sushi as our family meal at the end of every Sunday . It was my favorite night to work just because I knew at the end of night, I was going to get sushi. I'd go to the bar, get a couple pieces of nori, a bowl of rice and some cuts of sashimi, avocado and usually cucumbers and sit at the table with the others. While everyone else was enjoying their meal as sashimi, which was the perenial favorite. I started making handrolls right at the table with all my ingredients. To this day, it's still the best hand rolls I've ever enjoyed. I just remember being overwhelmed by how good everything tasted at the moment it was made, as opposed sitting there for a few minutes. It does make a difference.

So... I suggest trying it at your favorite neighborhood sushi bar. Sit at the bar and start ordering hand rolls. You won't regret it. The picture above is from part of my dinner tonight, Yellowtail and Scallion and Tuna Avocado Hand Rolls. I also had an Eel and Cucumber Hand Roll but it's not pictured.

The Beer List....

I love good beer. So I've been thinking of what to put on the beer list. Here are my thoughts on what would go well with the food as well have providing some interesting beers for the "out-of-towner".

On Tap:
Stella Artois -- so good on tap. Aftering trying this draft... there's no turning back. Light, refreshing and a perfect preamble to a Japanese dinner.

Brooklyn Lager -- Very good draft beer, with a little color and a little bite. A local New York City favorite. When in Rome... do as the Romans.

Kirin Ichiban -- Personally, I think this Japanese beer has the most character. It's my favorite brew from the major Japanese Beer producers and stands well on it's own. Hence my choice for the House Japanese beer.

Kirin Light -- For the calorie concious. I may decide to move this to the by the bottle selection and put something different on tap.

By The Bottle:
Sapporo Premium -- much better than the regular Sapporo brand. Enjoyable texture and rich flavor.

Asahi Superdry -- For those hot summer days when you want something like a Corona.

Asahi Black -- I have not tried this one yet, but a dark Japanese brew sounds very tantalizing.

Koshihikari Echigo -- Suprisingly refreshing and tasty, this brew has a smooth texture from the rice grains.

Hatachino Nest -- This beer has a lot of nice characters. The Ginger Ale is especially interesting. I plan on rotating the many varieties this brewery has to offer.

Chimey Grand Reserve -- This is the true "King of Beers". Like Guiness, it can substitute an entire meal. Dark, rich and meaty, this beer is stored in a true cork bottle, capturing hundreds of years of Belgium Monk brewing knowledge in every bottle.

For Sake's sake...

If by chance you are a sake lover like I am... check out the linked sites on Sake. "Of Rice and Zen" has a wealth of information and "Urban Sake", although I haven't read all of it... seems pretty knowledgeable. For those of you who don't know... it's spring Sake time. (nama) sake, or unpasterized seasonal sake is available now through late summer. Get it while you can.

Above is a picture of what is known as a "Masu" with a sake glass placed inside. To me, it's the only way to drink good quality sake. The sake should overflow into the box or Masu. Then you can drink straight from the Masu or pour the overflow sake back into the glass. The more you pour the better... it's a traditional sign of generosity.

Wasabi!!!

Fresh Wasabi. It's too bad so few have actually been able to try the stuff. I mean from the actual grated root that is. Most restaurants only use fake (horse radish) wasabi because it's a lot cheaper.

Tuna...

This is one of the many pictures I took when visiting Tsukiji fish market in Tokyo back in 2004. Look at the size of that knife! Wow!!! When it comes to sushi and sashimi... sashimi especially, it's all about freshness of the ingredients and the knife work. Check out the size and color of the Tuna. Now that is what I call fresh fish.

It Begins...

It's 2006. Morimoto has just opened his restaurant in NYC and I am still plugging away. It's been almost 4 years since I moved to this great city and I feel like I'm getting closer. I had no idea there was so much to learn. Since moving to New York, my food, wine and sake knowledge has increased tremendously. Now i just need to finish THE PLAN and find a nice location downtown. Sounds easy but definitely, painstaking. Back to the grind.