Yesterday, we ventured to Wakefield to Sushi Island where we sat at the sushi bar and were served by chef-owner Junji Aoki. After beginning with a lovely hotpot of agedashi tofu redolent of bonito flakes and a deep rich sauce, we moved on to the sushi portion of our meal.
Therein followed a series of exceptional pieces of fish beginning with the most succulent toro I've ever tasted (often not even to be found at other establishments), a salmon nigiri that was transcendent, and two delicious pieces of unagi. We also had the special Hamachi Tempura Maki that was warm and yummy, along with the freshest, most crunchy, aromatic tobiko ever.
Seeking yet one more taste experience, my partner asked the chef to surprise us with something "exotic". Junji dished up a pair of nigiri monkfish liver 'cups' that were so rich that they could have been mistaken for a wonderful foie gras pate. Junji's accompanying ponzu sauce and other secret ingredients, along with a generous dusting of green onion, created a truly unique, taste satisfying (and yes, even filling) finale.
If you've not ventured to this particular Sushi Island either for lunch or dinner, you are missing perhaps some of the freshest, highest quality sushi in town, carefully and handsomely presented by a chef who searches out only the best ingredients for his patrons. Junji is happy to "talk fish" with you in his a warm, inviting way, and this is also part of the overall terrific experience. Well worth the trip up Rt 128.