Sushi night at my house is getting out of control (in a good way). Somehow our resident chef Ume-san has managed to raise the bar every week. I don’t even go out for sushi anymore, we just eat at home. I went shopping with Ume-san at some of the fish markets in Chinatown. We usually only use fish from Japanese markets, but he found some sawara that was so amazing, we used it for sushi (instead of broiling as we had planned). On top of that we had tons of other ingredients from the Japanese markets, including my all time favorite, ankimo.

November 26th, 2009 by John (Cho-Tabetai)