In what is fast becoming a weekly happening, Tata-san and I have been having a sushi night at my loft. The bar only seats three, so we have been keeping it low key and cycling friends through as the guests. Each week we bring a few new ingredients to the table. My absolute favorite fish is saba. It’s an incredibly cheap fish (the piece featured was under 4 dollars!), but it involves a little bit of work that has kept me from making it before. The saba needs to be salted, then marinated in vinegar. I found shio-saba (salted-saba) at sunrise market in Manhattan, and just added vinegar. It came out fantastic! I think it will be a staple ingredient for future sushi nights. Also featured is an original creation from Tata-san (on the spoons). This was wasabi-tako, seaweed, mango, tequila, lime zest, shiso and salt. It had a real island feeling to it, and was sweet, salty, tangy and had a slight kick from the wasabi and tequilla.

August 20th, 2009 by John (Cho-Tabetai)