Two Asian restaurants on Amherst near the village worth a look
[This is a review I have posted elsewhere, amended slightly for this audience.]
I uneasily watched the chef quickly slice through the maki with a German chef knife rather than a Japanese blade. Why should this bother me? I asked myself. After all, one tastes the food, not the knife that cut it.
I should have trusted my inner voice, as the German blade was the second harbinger of the terrible sushi that would follow, the first being that when we asked how the miso soup was made, they replied, "with soybeans". No, we said, we mean, is it made from powder or bonito (katsuobushi) flakes? They said, "Flakes? Kasuobushi?"
But back to the maki. The nori was completely soggy! No vinegar was discernible in the rice! What does this have to do with a German knife? Well, good nori starts out light and crispy, and if the rice is cool, not straight from a rice cooker as it was here, then the nori will still be crispy even on the roll. And it will be difficult to cut without an extremely sharp knife, because dry nori slips past a dull blade. No German knife could retain this kind of edge for a night's work. Soggy nori, on the other hand, cuts easily.
I won't belabor the obvious faults with other items, such as the cooked saba nigiri, because I would like to focus my remaining ire on the readers (on another site whose name will not be mentioned here) who gave this place a good review, whom we relied upon when deciding to visit this place. Is this really the standard Japanese food is held to in this city? If so, then Montreal has itself to blame for the fact that there are so many sushi places, but so few worth going to.
Restaurant Uchi Sushi
1799 Rue Amherst, Montreal, QC H2L3L7, CA