sakurabana
Salmon skin lovers should check out the salmon skin/ikura/tobiko appetizer at Sakurabana, with the joint sensation of salmon skin crunching and salmon eggs popping inside your mouth. Other recommended items: their ankimo (monkfish pate) tataki (not listed on menu), accompanied perhaps by a glass of their Momokawa ruby sake (unfortunately they were out of Gekkeikan Horin daiginjo and Tsukasabotan shizuku), hamachi belly sushi, hamachi kama (collar)...
barleywino
Aug 25, 2002 08:45PM
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Second the reco for Sakurabana..want to mention that this restaurant can get very busy at lunch..try to get there by 11:45..very uncrowded at dinner.
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mmmm.....ankimo.....
Does anyone know of a sushi place where I can score whole, "loose" ankimo, as opposed to the more common packed terrine like rolls?
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Sea to You sells it...Galley girl bought some recently..cooked it up using a recipe provided by Pat G...Sea to You..617 350-0130..Boston Fish Pier..open for retail..12-3 Fri..9-3 on Sat..one of my favorite places in Boston...just finished some tuna and hamachi for my dinner.
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Cool! Do they sell appetizer-sized portions for one, or will I have to get a sizeable chunk?
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I think it's the whole piece..but I might know someone willing to share it with you..:)Call first; they don't always have it.
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I had them cut a pound-sized chunk out of a whole VAT of the stuff..It was cheap enough that you could buy a bunch, and experiment to get your technique down-pat...I decided that the key to the whole thing, and why people often don't like the terrine-style roll, is that it has been cooked too long..Amazingly enough, I discovered that one could only eat just so much ankimo. However, when you discover all the steps you go thru in preparation, (salting, then soaking in sake, then steaming...) you might as well do a big chunk then chow! I used Pat G's suggestions, as 9lives said, but what REALLY made things crystal clear to me was this amazing web-page by an Ankimo-crazed guy from California, complete with step-by-step photos...A total hound!
I usually get my fix at Takeshima, but Guyahama does a lovely version, with a lovely heap of bonito-flakes and some spicey stuff on top.
Link: http://value.net/~mpn/cookery/seafood...
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You might try askign at Sushi Island in Wakefield and Sushi Corner in Melrose. I've had ankimo at both places, but it was more of a terrine style. However, both are pretty accommodating and might be able to give you what you want without you having to go buy a huge hunk of it.
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