*** Wal Mi Do has closed
So what can possibly top eating sannakji? Surely, the rest of the meal was a slow, prolonged anti-climax, right? Well, not really. The sannakji was just a start to an interesting meal, with quite a few highs. My apologies in advance for using Japanese terminology for the various dishes. It is what I'm most familiar with, and thus is used as a point of reference.
From information I gathered from Sam, it appears that Walmido is an island connected to Inchon, Korea, and an area well known for their seafood. At this Wal Mi do, along with the live abalone, geoduck (mirugai), lobster, and octopus, is a tank of this:
Live Halibut, known in sushi bar terms as Hirame. Sam explained that parties of 2-6 (or more) will buy a fish, priced from $100-$160 based on size. The fish is cut up, and served on a tray as sashimi along with panchan, and a huuuge assortment of steamed, grilled, and soup items. Watching four business men being served up this stuff was pretty amazing.
Soon enough, Sam brought me a plate of sashimi.
If you enjoy what the Japanese call "Shiromi" (whitefish), you will love this! The hallmark of Shiromi is a nice chewiness, and when really fresh like this, there is a pleasant, mild sweetness as well. This was very good, especially the two pieces of "Engawa", the dorsal fin muscle of the Halibut, and one of my favorite cuts of fish, and a real delicacy. High in fat, and the all important collagen (yes, yet again, more collagen for yoso – it's not only in hot dog buns you know). I'll take halibut this fresh, over live raw lobster sashimi any day of the week.
It is again interesting to note the Korean love affair with the chewy, firm texture.
Next up, what we call Kazunoko (Herring Roe) in Japanese:
I'm neither a big fan of Kazunoko, nor Saba (Mackerel), and this was combination of the two. But let me say, this was marriage made in heaven! The rich, salty, anchovy-ish flavor of the saba, was tempered and balanced with the sweet-pickled flavor of the kazunoko. I was enjoying this so much that Sam said; "Kirk-san, now I know what to get you for Christmas, he-he-he…" A few weeks later, I met FOY, and fellow food-blogger Captain Jack for lunch. I managed to snag a taste of this for him…..I think he'll confirm my opinion.
Next up Anago (Conger Eel):
The Anago was subjected to many tiny cuts, a la "Issan ni 24 hocho" (24 cuts to 3 centimeters) that is most commonly used for Hamo (Pike Eel). Anago is usually served grilled and sauced. This was again mildly chewy, and needed a good dose of Cho-Jang (hot sauce).
Next up, Sam smiled and placed this in front of me:
I couldn't identify it readily…it was what the Japanese call Hikarimono ( "Shiny meat", Bluefish). So what was it? Sam told me it was Sanma (Pacific Saury), somthing I'd never had as nigiri or sashimi before. I enjoy Sanma, but it's usually been Sanma Shioyaki(salt grilled) or simmered. I enjoy the strong flavored, oil-rich, sanma, but wasn't quite sure what this would be like. Sam told me: "Kirk-san, fresh from Japan, it would be a waste to grill". And he was right! Served in this manner, the soul of the sanma was captured, rich, almost buttery, with the sometimes strong flavor of the sanma toned down. Excellent!
Next up, Sea Squirt:
Known in Japanese as "Hoya", I've had these before, and have never been a big fan. There are folks who brag about finding these in various San Diego sushi bars, but not me. Still, put it in front of me…. My previous experiences were confirmed as not being flukes. This stuff to me has a astringent, iodine flavor, which I find unpleasant. The best version of this I've had was served as panchan. Which is what I did…pour even more Cho-Jang over the crunchy-chewy (again with the textures) flesh.
Extra bonus points: Did you know that oyster farm workers develop Sea Squirt Asthma, from prolonged exposure to Sea Squirts?
Extra bonus points 2: On the other hand, did you know that microbes called patellamides, a known cancer fighting substance infect Sea Squirts?
Like they say; "what doesn't kill you……"
Okay, enough with the Mr Wizard stuff, last up were some simple steamed sea snails:
If you enjoy what the Vietnamese call "ốc", you'll enjoy these.
Meanwhile, Sam and Wal Mi Do's Owner, Andy were cranking out the combination Sashimi platters:
Man were they working hard….
Can you believe an entire "box" of sea urchin on each of these platters?
Sam told me these platters, along with accompanying side dishes will run up to $160. And it was selling like crazy! Also, unlike the Japanese style of being served dish by dish, Koreans like all their food at once, so they can pick from a variety of items. As I left, I turned and noticed that all the customers were Korean, and they sure were enjoying their meals.
This was a wonderful experience, and I've got to thank Sam again, for making it fun, interesting, and most of all, a learning experience. I'm sure to be back soon….for maybe a Halibut plate??? And yes, Sam will still make you a 9-1-1 roll if you want…….
Wal Mi Do
4367 Convoy St
San Diego, CA 92111