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Tuesday, November 29, 2016

Sushi Taro Michelin ☆ Part 3, すし太郎　ミシュラン☆ その3

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Chef Masaya asked if we would like soba. We know he is passionate about soba and actually makes it by hand out of pure buckwheat flour whic...
Saturday, November 26, 2016

Sushi Taro Michelin ☆ Part 2, すし太郎　ミシュラン☆ その2

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Our sashimi and sushi course started visually  with "daikon and other sashimi garnishes" 刺身のつま and freshly grated wasabi artfully...
Wednesday, November 23, 2016

Sushi Taro Michelin ☆ Part 1, すし太郎　ミシュラン☆ その１

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Finally Michelin came to Washington, DC  and bestowed a galaxy of stars upon the city. While no 3 star constellations appeared, once they w...
Sunday, November 20, 2016

Salmon sashimi 鮭の刺身

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This was the last serving of sashimi fish (tuna, salmon and uni) we got from Catalina. I served all that was left. We have enjoyed the cont...
Thursday, November 17, 2016

Kelp-cured salmon molded sushi 鮭の昆布締め押し寿司

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The day we received sashimi-grade salmon, I made instant gravlax for lunch. While I was preparing the gravlax, I also prepared "kelp c...
Monday, November 14, 2016

Philly and Tekka rolls フィラデルフィア巻き、鉄火巻き

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We received tuna, salmon and uni from Catalina on Saturday morning. For Sunday lunch, I made one of the American-invented rolls called Phil...
Friday, November 11, 2016

Ahi tuna from Catalina カタリナオフショアからのアヒマグロ刺身

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We tried " Fresh Wild sushi-grade Ahi tuna" from Catalina. According to them "Ahi" tuna could be Bigeye (Mebachi メバチマグ...