Toro Tartare with Caviar

[kevin]

where do you guys go for this one ? the rest of the sushi does not necessarily have to be good at this joint, besides the dish mentioned above.

[J.L.]

I too recall kevin asking almost this exact question before (on June 14, 2011, to be exact - Thanks for the link, Porthos), to which I was the sole respondent (at least as of 8/8/2012, 1AM). Were you not happy with my response back then, kevin? Yes, I did mention Kiriko.

And Matushisa. Another great iteration of this dish can be found at Urasawa.

Shige-san also makes a fantastic toro tartare at Shibucho, sans caviar.

Minor rant at 1AM: Good Lord, it's time to get out of the Kiriko-Mori-Shunji continuum on this board! I feel like that's the answer to every sushi thread on the L.A. board these days. I readily admit that I am partially to blame, having incited PeterCC to try more and more sushi and omakase... :-)

[Porthos]

I'll see your rant and raise it! ;)

I'll take the sushi endless loop over the "pizza falls flat at 'X' Neapolitan style pizzeria because the center is uncooked and the crust is not crispy but more like flatbread or dough; you need to ask for them to cook it extra crispy for you" recurrent errors.

To bring it back to sushi, it's like asking for, well, toro tartare with wasabi cream sauce topped with caviar at Sukiyabashi Jiro.

[kevin]

Sorry guys. As the whether turns warm, thoughts turn to a cooling dish such as toro tartare.

And I forget that maybe even if the question was asked before there may be new joints on the scene to satisfy the proverbial itch.

And damn the toro tartare at Jiro does sound good if he served it (but according to the film Jiro, Dreams of Sushi and writings I've read about it), he's traditional to the bone through and through.

Didn't someone also mention he came up with the poundcake-style of tamago.

[K K]

More like a very light spongecake. If someone made a pound cake I think Jiro would turn into Get Jiro and lob some heads off.

[kevin]

sorry. my bad, i miswrote yet sponge cake.

anyhow, know that i've found a source for it, i love it.

wonder if i can just order a tray of it for takeout and munch on it with some beers while watching the olympics ???

[Servorg]

Discussing it may seem repetitive at times, but luckily enough, eating it never is (at least in my world).

[kevin]

thanks for at least not picking on me.

[PeterCC]

Kiriko has a toro tartare on tostada that looks interesting (https://www.facebook.com/photo.php?fb...), and you know they have caviar that goes on their signature house-smoked salmon-wrapped mango dish, so I'm sure you can have then put some caviar on it (for an upcharge, I'm sure).

[Porthos]

What's interesting is that you always seem to ask the same time of year.

From 2011:

http://chowhound.chow.com/topics/790220

From 2001 even:

http://chowhound.chow.com/topics/48175

Funny thing is I also responded to you in 2001 (before I changed my handle). Your 2001 request is within 1 day of today's date. How interesting is that?! ;)

[ipsedixit]

ocd

[Porthos]

Reminds me of The Matrix. This is the 6th iteration of this question... ;)

[ipsedixit]

You just *think* it's the 6th iteration ...

[PeterCC]

That is freaky! Rather than The Matrix, I'm gonna go with that kevin is a robot and this is like his fourth law of robotics. "During the summer months, inquire about toro tartare with caviar."