Hope you all are enjoying the holidays. Kirk, Cathy, and others post here regularly, but today ed (from Yuma) wants to share a dinner with you at one of his favorite places in San Diego, a sushi bar that is on Kirk's rotation.
Living out in Yuma is not easy for a sushi lover. Last time I checked, channel catfish sashimi is on no menu anywhere. That's probably a good thing.
So on most of my visits to America's finest city, I stop by that little temple of izakaya cuisine, Sakura. But with the economy, I am thinking more these days about my personal economy, such as it is, and I warned Kazu as soon as I sat down that a Chirashi was going to be the centerpiece of my dinner. "But start out," I said, "with a couple of other things first":
I have to admit, I wasn't expecting three rounded pork balls garnished with scallions first thing. But these were a fine start to the meal. Not too dense, and rich with porcine goodness, these bite sized treats were complemented by the slightly sweet sauce spicy with ginger.
The next thing set before me was more outstanding and more complicated.
The first thing I noticed and smelled was smoky bacon. Ummm bacon:
After further review (it is football season, after all), I noticed a couple of perfectly cooked asparagus spears chopped and lying akimbo on the top of a tower composed of a small tofu slab covered with mushrooms:
When I rotated the little bowl, I noticed a single wedge of cooked fresh tomato. Deconstructing the dish, I realized that four different mushrooms had been combined here — a cluster of brown capped enoki mushrooms (perhaps bunashimejis?) lay directly on the tofu, largely hidden by the shiitake cap in this pic. Two normal button mushrooms and a large chunk of some giant mushroom (help anyone?) also sat in the broth:
My mouth got happy quickly. The bland soft tofu played an ideal background that allowed the various soloists to make good music together. And, truth be told, bacon, mushrooms, and asparagus are a few of my favorite things (whether you are now thinking "Julie Andrews" or "John Coltrane" or "say what, dude?" says a lot about who you are).
Then my main course arrived:
A Chirashi is wonderful for sushi lovers on a budget. Instead of having each piece of fish sit on its own handmade rice ball, a Chirashi is a scattered arrangement of sashimi and related items on top of a bowl of sushi rice.
As always, the fish was first rate; you can see the quality in the pictures. The salmon roe, in particular, is a so good here that I often eat the little eggs one by one, popping them on the roof of my mouth. The yellow tail and salmon were especially rich and flavorful this day as well.
A good Chirashi will also reflect the season and perhaps include something unusual. This one did. In the foreground of this picture you can see one of the two chunks of herring roe that adorned the bowl:
The chunks had crunch and more crunch, but the firm fisheggs were not salty or too strongly flavored.
My other surprise was this little guy:
This tiny fermented squid was reminiscent in flavor of a good shiokara.
As always at Sakura, I ate well, and I was staying within my budget until Kazu mentioned that he'd forgotten to put uni in the chirashi. A cynic might think that the omission was deliberate, as I cannot stop at Sakura without tasting the uni. Anyway, here is a picture of dessert:
Some things are more important than budgets!
I drove down a dirt road a short distance, seeing the Alta Dena milk cows on my right.
I tasted all of the 'plain' Goudas and decided the least aged one had more depth of flavor to me, plus if I wanted to taste more aging, the edges are a bit dryer and should have a more aged flavor.
(I will insert a photo of the restaurant soon but will post now).
