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2019 Tokyo Food Crawl – Day 4 Dinner: "UMI" – Michelin 2* Sushi

Charles Yu | Mar 8, 201905:56 PM     1

This superb and memorable meal is undoubtedly one of the culinary high light of my week long trip!

Ever since I was introduced to sushi by a friend, working in the Japanese Embassy, decades ago, whilst studying in London, England. I was hooked!

Fast forward to present day Toronto. Living in North America/Canada, due to the scarcity of good Japanese sushi master chef plus limited availability and variety of rare and exotic fresh seafood, wasabi, rice and vinegar….etc, sushi offerings will always play second fiddle to the authentic and refined version one would only find in Japan. Throughout my life, although I have eaten in some ‘relatively’ top notched Sushi-Ya in places which I have lived in or visited, like Hong Kong, Singapore, Macau, Toronto, Vancouver, New York, LA, SF……etc. However, when it comes to authentic ‘top tier’ sushi offerings in Japan…… I still regard myself nothing but a NOVICE! ( though I have already eaten in some pretty decent Tokyo ones )

Therefore in this posting, I will not attempt to step out of my comfort zone and start commenting on the various nuances and taste profiles exhibited by the Otsumami or Neta and Shari of the Nigiri. I will not second guess the types of rice nor the different red or white vinegar types used by the chef. Nor will I try to get the exact correct names and origin of the seafood and fish used by the chef in crafting his delectable creation. This, I will leave to some of you expert to decipher from the pictures I have taken.

A couple of comments I would like to make:

IMO, the Shari was a touch hard and tasted a touch too vinegary. However, considering the dressing used on and the sweetness of the Neta offered, the resulting combination was quite nicely balanced.

The creativity of the chef in alternating Otsumami and Nigiri courses is most commendable. This is more fun and takes away the boredom in eating a continuous stream of Nigiris after the Sashimi appetizer courses in traditional approaches.

The list of seafood and fish offered include: Chu-Toro, Hirame, Murasaki Uni, Shima-Aji, Shima-Ebi, Gampachi, smoked Katsuo, Sayori, Inada, Ika, Tako, Akami, Aji, Kuruma prawn, O-Toro ( weakest dish of the evening ), Kohada, Kamaguri, Tamago

One thing I can definitely vouch for is: When I commented on the photo that something tasted good ……Man! It REALLY tasted gooood!!

After 10 Otsumami dishes and 14 pieces of Nigiris, I am one happy and stuffed foodie!!

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