Omakase @ Sushi Island for lunch today...WOW

[hhookk]

Had my first omakase experience today and I was blown away. I went to Sushi Island yesterday for the first time, sat at the sushi bar and ordered a few things that I normally get. Junji suggested a couple things when I wanted something else and I was blown away. He gave me a little bowl of toro, which he seared with his little blow torch with some scallions and a few drops of some sauce I couldn't place and I couldn't believe the flavor. We talked for a few mins and he was super nice and helpful. I mentioned it was my first time there and he asked me where I heard about him. I told him I had read many good things about him online. He immediately asked "Chowhound???" I laughed and said yes. I told him I would be back soon. Little did he realize HOW soon.

I thought about it all night and couldn't wait to go back today. I got there around 12:30 and there was one other guy finishing up at the bar and a couple seated in the dining room. It was cold and raining. I ordered hot sake and tea. Declined the miso soup as it's not my favorite, plus I wanted to save room for the sushi. He remembered me right away and greeted me warmly. I told him I was in his hands and he smiled and said "OK".
I don't remember the names of everything I had but it was the best sushi experience of my life. Salmon, yellowtail, Jack mackeral, and seared kobe beef that was just spectacular.
After about 20 mins I realized that the couple had left and I was THE ONLY ONE IN THE RESTAURANT. I had the undivided attention of one of the best sushi chefs around and he treated me like a king. Black cod slightly charred with the torch, grilled conch, steamed monkfish liver, chutoro, more of the seared toro wrapped in the black seaweed wrapper (don't know all the correct terms but you guys know what I mean). I had so many things that I would have never even known existed. My sushi world was opened to a whole new chapter. This was ,without a doubt the most amazing sushi I have ever had. I might even say it was the best dining experience I have ever had period. For about an hour it was just him and I. We talked and he explained all the different things he was doing. He would patiently wait for me to finish then present me with another little plate from heaven. It was probably a once in a lifetime experience having him all to myself. I savored every moment and every grain of rice.

Junji, thank you for a truly amazing experience.

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Sushi Island
397 Main St, Wakefield, MA 01880

[opinionatedchef]

There has been an interesting CH Homecooking thread on skate and blowfish and underused East Coast fish, so i have skate on my mind. I've never seen it on a sushi menu; i'll have to ask the Sushi Island owner about it. I would think that any edible seafood would be used as sushi in Japan....
Anyone ever seen skate at SI or on any other sushi menu?

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East Coast Restaurant
1456 Dorchester Ave, Dorchester, MA 02122

[hhookk]

I don't ever remember seeing skate on the menu at Sushi Island. Doesn't mean they've never had it though. Sounds interesting to me.

[opinionatedchef]

Had a wonderful sushi dinner there last night and talked to Junji about skate. He didn't eat it growing up in Tokyo and was interested to learn about it but is not familiar w/ it though the wiki research i did -mentioned mottled skate being eaten in So.Korea and Japan.

one bummer for him is that his supplier says they are no longer allowed to sell fresh monkfish liver, ankimo(which he used to buy and steam himself.) I want to call New Deal and see if they have had same problem. So he is serving frozen. The flavor is good but not as good, but the texture is not so good; it crumbles. I guess that would be o.k. if you got his nori cone version, but i like it sliced w/ ponzu. He IS currently serving sablefish, torched (he says the heat is necessary to make this fish delicious.) FYI, he had seen the Globe seafood mislabelling article.

[9lives]

That may be a new rule about the monkfish liver because I'm pretty sure I've bought it fresh..Dec, Jan, Feb. Btw, it's an easy dish to prepare...

http://www.mmatsuura.com/e/blog/2006/01/how-to-cook-monkfish-liver-ankimo-ann.htm

with photos http://www.shallwego69.com/Blog/716AC165-FBBF-4917-B825-6A283D0EE7AF.html...the sake soak is worthwhile.

I clean it up," devein" and steam it in cling wrap and aluminum foil. EZ as can be. slice into 1/2 inch thick disks, eat with ponzu or sear.I think it was purchased at New Deal.

Sablefish has so much oil, it's hard to ruin...Nobu uses it in their black cod..not going to reargue the sablefish/butterfish debate. Jewish delis sell it smoked.

http://www.flickr.com/photos/61246842...

Haven't seen the fish in markets but again I would try New Deal.

[opinionatedchef]

th much for the ankimo directions. love me some black cod w/ sake kasu marinade/glaze. that's easy too.

[shaebones]

Are there any really good non sushi items on the menu? If so, what should I order? Hubs LOVES the place and can never get me to go w him. I've tried , but I just don't get the sushi thing. :/

[chompie]

Hey Shaebones, If you like mellow jazz while you eat than you could use that as a motivating factor and go on a Fri or Sat nite. I love Akiko (the owners wife, who sings, although she was not there for a while, i think due to vocal cord problems or something, but any of the musicians, for me, elevate any meal there. I cant tell you anything mindblowing to go there just to eat but you would do fine with just a nice quality basic meal like a salmon teriaki, or tempura shrimp and veggies, or the udon soups with seafoood and veggies. We dont eat much sushi either, but do love avocado rolls or california rolls.

[opinionatedchef]

shae, My Love alway get the grilled hamachi collar (sweetest meat)and the special spinach salad (a bit too sweet for me; good if you add soy sce.) Chompie's suggestions are excellent also (though we avoid the lounge jazz evenings; just not our musical taste.)
The torched sablefish (on the sushi menu but not raw) is delectable. Inari sushi is another non-raw fish dish available at the sushi counter- marinated thin tofu skin pocket filled w/ sushi rice and vegetables) as well as tamago sushi which is a piece of cold seasoned omelet on sushi rice and wrapped w/ nori. yummmm. You see, sushi really refers to the rice, so a sushi bar has many non-raw fish things that are paired w/ the small shaped rice 'ball' to make sushi. My very favorite non-raw fish sushi item is the very rich teryaki glazed eel, called unagi.

while we both love age dashi tofu, a broth with creamy silky deep fried tofu cubes, Sushi Island does not do a good version; but many other sushi restaurants do, and you might like that.

i hope you'll go with him and get some things that you end up really enjoying! plse report back when you do!

[Trumpetguy]

No lounge Jazz for Opchef--only hardcore Coltrane and Ornette for her :)

[opinionatedchef]

oh noooooo Mr. Bill!
my man? Billy Novick,preferably w/ Guy! he's been making me smile for 30 yrs.

[chompie]

well then opchef, you might want to check out the schedule for Oye in reading on a Fri nite cuz we saw Guy Novick there (or maybe it was BIlly, I forget, but he was good!) I happen to love Akiko's take on mellow jazz standards and jobim..We like the dancing bonito flakes on the Agedashi tofu, but would be interested in knowing what the sauce should taste like..anywhere north shore?

[opinionatedchef]

chomp, it's not meant to be served in a sauce, but in dashi, which is a fish broth made w/ those same bonito flakes that dance on top; said dish also to include grated daikon and slivered scallion. Heaven in contrasting textures. Light creamy silken tofu with a thin crispy coating, hot broth, etc., and served immEdiately out of the fryer. I usually add a bit of soy to my bowl as well. I would guess/hope that it would be done well at Blue Fin in Middleton; CHs have reported it being excellent at Arlington's Toraya.

http://www.bluefin-restaurant.com/

Frankly, it has always perplexed(euphemism for really bothered) me that a sushi chef so picky about his sushi- would allow such an abomination to be served in his restnt
Agedashi tofu w/o dashi is like chicken noodle soup w/o chicken. Or mayonnaise w/o mayo . :-

}

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Toraya Restaurant
890 Massachusetts Ave, Arlington, MA 02476

[barleywino]

i actually prefer agedashi tofu without broth-- i ask them to put the broth on the side, since otherwise the tofu tends to arrive soggy (as it does at so many places), which misses the whole point of frying the tofu imo. one can always dip the tofu into the broth just before eating it.

[opinionatedchef]

that's interesting. i've only had it delivered in a flash, fresh out of the oil.But on the side or with the tofu, you won't GET dashi at SI.I have tried, boy have I. Junji looked at me like i was from mars.Go figure..........

[opinionatedchef]

btw, 9, the first time i ever saw ankimo was in france, canned, 30 yrs ago. Foie de Morue. I wonder if it's eaten much in other countries...........<She sets off to post on General Topics!>

[opinionatedchef]

fyi about skate in japan:

http://chowhound.chow.com/topics/817301

[barleywino]

Was in the neighborhood so dropped in for some sushi. Firefly squid (hotaru ika) is currently available altho almost out of season (tiny whole deep sea squid). Delicious.

[opinionatedchef]

neat to learn about; knew not of them.th you.

[RoyRon]

As many on this board know I am big supporter of Sushi Island. I have been going there for years and used it countless times when entertaining business clients from Japan and other Asian counties. It has always been a hit with everyone I have taken there. When I go with my wife I usually always order the same things. I start with sashimi omoriawase, then usually have the Hamachi Kama or the Sanma Shioyaki and end the meal with either a negitoro temaki or a natto temaki. I always leave the choices of the sashimi up to Junki-san and I have never been disappointed. My wife loves his Ankimo, the Uni in any form, the Agedashi Tofu and the Unakyu temaki. I have enjoyed the times I have been to Oishi and O-Ya but for traditional Japanese I'll take Sushi Island every time. Toaraya is also quite good but not up to S.I.

[opinionatedchef]

yay royron! for me, i always HAVE to order the yamakake,ankimo and various fav sashimi and rolls. i also alw get the agedashitofu though i think it is woefully inferior to the others i have had and i have never understood why he thinks it's not unusual. The fried tofu itself is just fine but they don't serve it with dashi, but with some soy liquid thing. really weird and i just don't get it. In japan, i never saw it anywhere like that. Natto?? man, you have unusual tastebuds for a gaijin, but i'm sure you have delighted a lot of nihonjin with that natto- liking. do you like marmite too?

[RoyRon]

Hi Opinionated: I do you enjoy S.I's Agedashi Tofu but have to agree that it is very different from most of the versions I have had in Japan. They do a good job with the deep frying part but the sauce/broth is not as light as it usually is in Japan. I have been a long time fan of Natto and enjoy it in maki's as well as on top of ramen. In Japan I was known as a "hena gaijin" because of my love of Natto. Another favorite at S.I. is Uni with the quail egg yoke, (Uni to Usuru no tamago).

[opinionatedchef]

well rr, if we ever end up there at the same time, you will not have to worry about me ordering the last bit of uni or natto. They are ALL YOURS my friend!

(but you never did answer my question- do you like marmite too?)

if you've never had it, i bet you would like the beloved-by-some chinese stinky tofu.

[hhookk]

I'm getting that sushi craving again...and Friday is payday...hmmmmm :-)

[mslaff]

With all due respect to Sushi Island lovers...I've been there 3 or 4 times now as I live in the north burbs and it's only minutes away....but the experience has been the same each time....mediocre at best. That may be why the place was empty.... When I need my sushi fix fixed - I go to see Sam at Super Fusion ll in Watertown or the boys and girls at Super Fusion l in Brookline - they're the real deal.

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Super Fusion
690 Washington St, Brookline, MA 02446

Sushi Island
397 Main St, Wakefield, MA 01880

[StriperGuy]

Wow, throw down the gantlet! With praise for my local (formerly Watertown now Belmont boy).

[opinionatedchef]

hmmm, mslaff, you can keep your super fusion huge 'un
All the more for us
who are on the Sushi island bus!

[BJK]

Haven't been to Sushi Island but I do like Super Fusion II a lot. My only problem is the smell from the cigar shop next door. It really disrupts my enjoyment of the otherwise excellent sushi.

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Super Fusion II
54 Mt Auburn St, Watertown, MA 02472

[tatsu]

I enjoyed your review and the last words about rice are very meaningful. In Japan some of us are taught to memorize the 88 steps of rice farming. So I think your appreciation is to the fullest!

I always liked Sushi Island and always thought it's in the top three around Boston. My first visit was in 2002 - it's always been a hard sell to take people into Wakefield however. I think it's very under-appreciated even though many CH'ers like it. Junji strikes me as very serious and gracious at the same time about his craft. The only detail I find unusual is the double pieces per order. The rest is very familiar to a Japanese and that is high praise indeed.

[cambridgedoctpr]

ok, tatsu, what are the other members of the top 3.

[tatsu]

Within the hub i'd say Oga's and Toraya. I don't consider O Ya to be sushi exactly. I'm curious about Osushi, whose chef I've met. Oishii I tried at it's original location and wasn't very impressed. Sushi places don't usually get better as they add branches, so I've skipped on the other locations. The name turns me off as well. I will occasionally drive to Inaho in Yarmouthport in the summer.

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O Ya
9 East Street, Boston, MA 02111

Toraya Restaurant
890 Massachusetts Ave, Arlington, MA 02476

Osushi
10 Huntington Avenue, Boston, MA 02116

[barleywino]

i went to Osushi once, asked whether they had otoro, they said no, then i saw on their specials list that they had listed otoro, and asked them again, and they looked at the specials menu and then they said yes, they had it, and pointed to something that was definitely not otoro (maybe negitoro). they also seemed very unfriendly at the sushi bar. but this was maybe 6(?) months ago, perhaps things have changed.

[BJK]

You should really try Oishii again, either at the original location, at Oishii, Too in Sudbury, or at the newest, most expensive cousin in the South End. I'm now closest to Oga's, which is very good, though a bit overpriced for what you get, IMHO, and nonetheless is my new regular sushi spot thanks to all of that and the relative inconvenience of any other option to my new home. Still, not nearly as good as Oishii. I also used to live very close to Toraya and just don't think it's in the same league as Oishii.

For whatever it's worth, in my experience Uni and O Ya can both give Oishii a run for its money, but both are considerably more expensive and offer many fewer traditional choices. If I want truly exceptional sushi, sashimi, and maki, and want to be able to order both creative and traditional selections and get out for under $65/person, it is Oishii or Oishii Too for me every time. Oishii Boston third, though only when I'm prepared to drop even a few more dollars.

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O Ya
9 East Street, Boston, MA 02111

Toraya Restaurant
890 Massachusetts Ave, Arlington, MA 02476

Oishii Boston
1166 Washington Street, Boston, MA 02118

Oishii Too
365 Boston Post Rd, Sudbury, MA 01776

[lipoff]

I completely agree with BJK. I'm certainly a fan of Oga's and Toraya, and really must try Sushi Island. O Ya, Uni and the Oishii restaurants are different restaurants to be sure, but the quality of the raw fish, and the creativity and overall level of their preparations are even a notch higher.

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O Ya
9 East Street, Boston, MA 02111

Toraya Restaurant
890 Massachusetts Ave, Arlington, MA 02476

[tatsu]

OK, I will give Oishii another shot, any recs on which one? Sudbury or Chestnut Hill. If I hear it pronounced O-e-she one more time I might scream however. When it opened I thought it was ok compared to say Fugaku or Ginza, but ok. Maybe I will seek out the head chef. And go full-photo if they let me.

I go back on the O Ya, sushi or not, continuum. At first I was no. Then I went, and I thought, ok, it's not unfamiliar. And then you think, well compared to Sushi Seki or maybe Sushi of Gari in NY, sure. But finally the high price just says no. In Japan, you just can't go home from sushi hungry, no way. It's a nice meal out for sure, but you keep ordering till you are satisfied. I enjoyed O Ya, but I have finally decided, no not sushi. Highly creative sushi-inspired lounge. My suggestion for them is to limit tables to an omakase experience only. Their are too many complaints about cost and being hungry after. It should be all or nothing, spent 150-200 bucks or recalibrate your appetite to some noshing at the bar. That said, some wondrous morsels for sure.

Uni and AKA Bistro of course, it has been said many times, not sushi by definition.

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O Ya
9 East Street, Boston, MA 02111

Ginza
16 Hudson St, Boston, MA 02111

AKA Bistro
145 Lincoln Rd, Lincoln, MA 01773

[lipoff]

For the most Japan-like experience, I would recommend Oishii in Chestnut Hill. That said, I enjoy the Oishii in the South End most of all, due to a more varied menu. Indeed, it reminds me of Sushi of Gari in New York. I am not sure how much difference (if any) it makes, but I tend to call first and find out where Ting Yen is going to be that evening.

[barleywino]

I *wish* oishii south end resembled sushi of gari in terms of creativity/freshness, if that were the case, I would be eating there every night, as I live nearby! Unfortunately I fail to see any resemblance, except perhaps that oishii south end has nyc prices...

[beetlebug]

I used to love Oishii in Chestnut Hill. The hamachi with a bit of jalepeno pepper was absolutely delicious. But, the lines got too crazy and long and I don't have the patience to wait there for an hour, starving and watching others eat.

Whichever one you go to, be sure that Ting Yen is working there. He is a master with the fish.

[BJK]

I personally think that each have strengths and weaknesses in terms of the setting, but the food is similarly excellent in all three locations. I tend to frequent Oishii Too in Sudbury most often, as it is less chichi and less expensive than Oishii Boston and you're less likely to stand in line waiting for an hour than you are at the original in Chestnut Hill.

-----
Oishii Boston
1166 Washington Street, Boston, MA 02118

Oishii Too
365 Boston Post Rd, Sudbury, MA 01776

[tatsu]

I checked out menu and prices for Oishii Too. The prices are actually more expensive than some of my NYC favorites. I saw pictures on yelp and everyone is ordering, you know, jive-ass rolls. Hmm, hmm, dunno, very hesitant to go.

Hamachi with jalapeno is very much a Nobu thing which is likely some of the "inspiration" for Sushi of Gari, Seki, and well, everybody now

-----
Oishii Too
365 Boston Post Rd, Sudbury, MA 01776

[BJK]

What exactly do you expect everyone on Yelp to be ordering? ;)

[tatsu]

ha ha, tru dat tru dat! some of those rolls show very little restraint however, wowee. it reminds of this chain in NYC called "Monster Sushi", heh.

well you know i'm a yelp guy too, actually i'm shooting an event for them tonight at taza chocolate factory.

[Trumpetguy]

but I like jive ass rolls :) I'm from California!

[barleywino]

some of my favorite sushi is from California :)...like the Sunrise roll (rice topped w/ uni (Santa Barbara) and quail egg, or sometimes ikura, with hamachi wrapped around the sides instead of nori)...and of course seafood dynamite (scallops baked on an open shell w/ mayo and tobiko)

[Trumpetguy]

:)

[lipoff]

I know exactly what you mean by "jive-ass rolls" but again, just because there is some junk on the menu doesn't mean that you have to order that --- there is lots of really excellent sushi, and other creative raw fish preparations at Oishii.

On another note, I finally made it to Sushi Island tonight and I have to say WOW. Both the cooked dishes and sushi were terrific, and Junji couldn't have been any nicer. Even though we weren't able to get there until 9 PM we were welcomed warmly and he selected six very interesting nigiri for us to try. Top class fish and very reasonable prices. Wakefield is very lucky.

[lipoff]

I should elaborate that this plate with six types of nigiri sushi --- Benizake (sockeye salmon), Saba (mackerel), Hirame (fluke), Chu-toro (medium fatty-tuna), Gindara (sablefish), and Anago (salt-water eel), was less than $35. Regardless of the price, this was terrific food.

[tatsu]

Nice pic, looking good as always. The doubles are the only thing that strike me as unusual, but since we don't have as many choices here in Boston, perhaps a good choice on Junji's part.

How was the anago? I only order when it's from Japan.

[justbeingpolite]

Don't a lot of places serve two piece nigiri orders? I'm confused.

[lipoff]

Oh, there are two pieces of each fish because there were two of us and that's what we asked him to prepare for us. =) Actually, my DC ate both pieces of anago and seemed very satisfied but I can't speak to personal experience. That left me with both pieces of gindara, which were just out-of-this-world good.

[tatsu]

I think many places do in the U.S. but you will find the better places do not do this.

[9lives]

A friend and I were there last night and I thought the anago was exceptional..don't know where it was from but far better than the usual I've had in town. The sablefish was also exceptional...slightly cooked with a blowtorch..had to have a second order, pre dessert..:)

We basically had the chef to ourselves and went through most of the nigiri items, med fatty tuna, saba, several uni pieces, fluke. sea clam, ankimo, broiled conch, beef..probably 15 items.

Overall an exceptional meal. Very fresh fish, well prepared. Our meal was pretty much straightforward sushi, with a few exceptions and I really couldn't compare it to the exotic preps at OYa or Uni.

If it was a little easier for me to get to, I'd quickly become a regular.

[lipoff]

Next time I have to get out there earlier than 9 PM. By the time I had the sablefish they had already cleaned up for the evening, or else I would have ordered more too. That just means I need to go back!

[hhookk]

Junji is the man.

[MC Slim JB]

My award for highest delivery-to-expectations ratio based on its appearance from the street.

http://mcslimjb.blogspot.com/

[FoodDabbler]

This sounds almost too good to be true. Knowing that you're a chowhound, perhaps the chef was trying to use the publicity such a meal would generate to lure hounds in by the hundreds (or, at least, by the ten).

[Prav]

Sushi Island omakase is the next Sophia's yogurt! ;)

[StriperGuy]

Oh nobody goes there any more, it's always too crowded.

(Not sure why, but felt like a Yogi Berra quote was needed here).

[Bob Dobalina]

OMG - wasabi yogurt on sushi!

[hhookk]

Your'e right. It was almost too good to be true. When I realized I was the only one left and he was waiting on JUST me I knew it was probably once in a lifetime.

[cambridgedoctpr]

from our experience with Golden Garden, i do not think that chowhounds can overwhelm any restaurant. It has helped GG, but if you look in, you will find plenty of empty seats even on a friday or saturday night.

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Golden Garden
63 Concord Ave, Belmont, MA 02478

[opinionatedchef]

no no, FD, you'd know that's not true if you ever met junji. wicked serious fellow and definitely not a PR conscious person. works a million hrs/wk because he wants it right. I don't know if "type A" and "japanese" are redundant, but he is both when it comes to his sushi. in all the years I have 'known' him (22? going back to his brookline days) I have rarely seen him relaxed enough to be 'warm'. hook, you must have really put him at ease. nice to hear that; plus- thanks for the detailed report.

next time you sneak in, try his yamakake, with quail egg. (grated mountain yam with tuna, egg, slivered nori, soy sauce.) that's a 'must have ' there for me, along w/ the akimono.

[hhookk]

I think because I was the only one there and he wasn't pressured to keep cranking out different things for a restaurant full of people was a good start. I also think he liked the fact that I was genuinely interested in the entire procedure he was doing on every dish. I tried not to be too talkative, but asked questions when I felt it appropriate. He was smiling the whole time and just couldn't have been nicer. He even remembered my name from the day before. I guess we hit it off. I guess there could be worse things in life than making friends with a great sushi chef :-) I had him laughing when I told him I might never leave.

Thanks for the recommendations also. I will definitely try the yamakake and akimono next time I go. One thing I have always wanted to try at a sushi restaurant is hamachi kama. I've ordered it at several different places only to be told they didn't have any. Have you tried his? Is it as good as it sounds? Thanks again.

[9lives]

I just made a res for an omakase this week and am very excited about it.

Hamach kama is the collarbone of the hamachi (yellowtail). I think it's every bit as good as it sounds and love it. It's broiled. The area behind the jaw or collar area on any fish has a higher fat content and has an almost buttery texture..I've also had it from tuna and salmon.

If you can't find hamachi kama, some places will do the same prep with salmon. That's easy to make at home. Any fish market should have salmon carcasses after filleting the fish and they're usually happy to give them to you. Just call first to catch them before they throw them out. Not as good as hamachi but it will at least give you a feel for the dish. Keep looking for the hamachi...well worth it.

Akimono, I couldn't find it on google and I wonder if OC meant Ankimo..which is monkfish liver..foie gras from the sea. I love it too. It's also easy to prepare at home; finding a monkfish liver is not so easy. I bought some years ago at Sea to You when they were on the Fish Pier and occassionally at New Deal.

[opinionatedchef]

ah yes, the old misspelling trick. mea culpa. thnx 9.

[hhookk]

As I mentioned in my original post, I did have the monkfish liver-and it was spectacular. Wasn't sure if I was going to like it or not, but I did.

[barleywino]

hhookk, if you ask for hamachi kama, you might want to specify shioyaki (salt baked) as opposed to teriyaki, which produces very different (and inferior, imo) results. most places seem to do shioyaki but occasionally a place will do teriyaki. don't forget to turn the kama over when you eat it, there is usually some good meat hidden on the underside as well. ask for grated daikon too if it is not provided, it helps to cut the oil.

[hhookk]

Thanks for the info. Much appreciated.

[opinionatedchef]

hh, i know you're a big boy and can figure this out for yourself, but still I caution you to try the fish first w/o daikon. i, for one, cannot imagine overpowering a wonderful piece of rich hamachi- with daikon. and also fyi, My Love always orders their teryaki hamachi version and loves it.

[barleywino]

right, the daikon is just a palate cleanser for afterwards, not to be spread onto the kama or anything.

[hhookk]

Finally had the Hamachi Kama today and it was spectacular. I'm not sure if it was proper ettiquet or not, but I ended up picking it up and sucking every morsel of meat and skin from the bone. It was the shioyaki version and I didn't have any daikon with it. Absolutely delicious.

[opinionatedchef]

That's what My Love always orders there and he uses your technique as well!

[barleywino]

Nice job :) Had a small kama a couple days ago at Fish Market in Allston which wasn't bad. Their fish selection doesn't quite match Sushi Island's though (no toro until summer, no santa barbara uni, no hamachi belly)...but they do have sweet miso black cod

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Fish Market
170 Brighton Ave, Boston, MA 02134

[opinionatedchef]

barley, i've never heard mention of hamachi belly. plse educate us!

and sweet miso black cod? i have had a cooked dish of this, and love it, in Vancouver, but am not familiar w/ it raw. plse tell us about this too.

[barleywino]

just the fatty belly part of hamachi...often cut to display white surface on one side which is the belly...tends to melt in your mouth more

yes i'm referring to the cooked black cod, not raw, similar to your Vancouver dish (at Tojo's perhaps?) but Fish Market also presents with some miso on the plate similar to e.g. Nobu

[9lives]

The big and fatty tuna move S and E after late Oct, so must be imported..more #

Hamachi, tuna salmon, me..;) tend to gather fat in their belly areas. It's more flavorful because of the high fat content (don't know about me; but if I were to pass, my belly area would be tastier than my leg..ex)

Nobu put black cod on the culinary map/ It may be a distant relative to what we know as cod...aka sable fish. If not overdone, it's wonderful. I've usuallyally had it cooked..but not overcooked..just needs a little heat.

http://www.flickr.com/photos/61246842...

[tatsu]

Here's one of my photos which shows you salmon vs salmon belly and hamachi vs hamachi belly.

http://www.flickr.com/photos/tatsuuuu...

[9lives]

Nice shot!

What's that they say pic is worth thousand words?.Was that kobe in the rest of your set?

I've posted this et before but it illustrates the fat content of tuna..steaks are not fatty...toro or belly. Bonus shot of a fresh hamachi.

http://www.flickr.com/photos/61246842...

[barleywino]

a.k.a. fat without guilt !

[tatsu]

It's black angus "prime" shortrib. Taken at a surprisingly good "general" Japanese restaurant in Bethesda, MD. You can read my review here if you like.

http://tatsu.yelp.com

[9lives]

beautifully marbled!

[lipoff]

Wow, this sounds wonderful. I have to finally make it out there one of these days.

[9lives]

Agreed and as BW says, a bargain at the price. $65 at O Ya or Uni would not go very far.

Great writeup and it sounds like you essentially had a priivate chef..the ultimate experience.

-----
O Ya
9 East Street, Boston, MA 02111

[hhookk]

For me it WAS my ultimate sushi experience. Can't wait to do it again.

[trueblu]

Sounds like a wonderful experience. Can I ask what the total price (of the omakase) came to? And did you specify a price? It sounds like you had a lot of dishes...some with pretty expensive ingredients. But the experience aspect also sounds great.

tb

[hhookk]

I did not specify a price. I told him when I was getting full and to just give me one more after the one I was eating. He couldn't have been nicer. I think I had a total of about eight or nine different things. The total came to $65.00. Worth every penny for the experience. However, if my wife finds out I spent $65 (plus tip) on lunch FOR MYSELF I'll be living in Junji's dumpster.
I just realized the $65 included the sake, tea and one coke I had too. A bargain if you ask me.

[trueblu]

That's a pretty decent price for the type of meal that you had. But I'd be in trouble with my wife too! ;)

tb

[barleywino]

$65 is a bargain for what you got. Omakase can range much higher (take your wife to Urasawa in LA sometime, or better yet, let her take you :) Sushi of Gari (NYC) offers a fixed-set omakase for around $65 (last I checked, it may have gone up) in addition to their "chefs" omakase which is more "tell us when you are full" and generally ends up costing more.