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Exotic Sushi North/Central Austin Breakdown


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Restaurants & Bars

Exotic Sushi North/Central Austin Breakdown

lixlix | Aug 31, 2009 01:06 PM

Wanted to try out different Sushi restaurants in Austin to find what I like. Tend to go with more exotic items so without further Ado.

restaurants tried :

Tomo Sushi
Yu Sushi Izakaya

I will write a more detailed review for each if there is enough interest but right now I find the 2 with the best selection of ingredients to be Tomo Sushi and Musashino albeit those are also the most expensive.

exotic items I've liked at Tomo :
Ankimo (monk fish liver) - just beautifullly steamed and has the texture half way between soft tofu and foie, buttery smooth. Clean taste with mild liver and ocean overtones. wonderful in either nigiri form or traditional form (cut in to disks and served with ponzu). Truly the foie gras of the sea.

Live Scallop - Scallop taken out from the shell, served in its different parts (crunchy foot, cruchy membrane, and smooth body) in lime juice, accented by Sriracha. Interesting and incredibly fresh.

Awaebi (abalone) - crunchy but still chewable due to scoring knifework from chef. very fresh and interesting. Perhaps not worth the incredible price.

Aji Sashimi (Spanish/Horse mackarel) - one of my favorite sushi fishes. Very rich fish with slight ocean/fish flavors. A more richer, subtler Mackarel if you will. Imaculately fresh and delicious with ponzu sauce. Traditional fried carcass was a good accent, a fishy potato chip of sorts.

giant clam/geoduck clam - crunchy with slightly briny flavor. prepared in similar way as live scallop. again very fresh but you have to like crunchy shell fish.

Exotic items I've had at Musashino:

Botan Ebi - Botan Ebi is like a large amaebi it seems. Here they remove the meat from the shell, dunk it in boiling water for literally 1 second so that the prawn meat is 1/2 opaque 1/2 transluscent. Tends to have a more bursty, crunchy texture than amaebi. served with entire shell and head fried. absolutely delicious.

Kama Toro - fatty tuna from the collar of the tuna. Found it to be richer than regular toro but didn't like that there was a small piece of sinew there. $20 for a single piece of nigiri, I expected more.

Shima Aji (striped jack) - Have only had it once here but it was delicious. flavor close to a slightly fishier but lighter/cleaner yellowtail. really awesome.

House Smoked Escolar - good subtle smoking on a rich fish. was able to impart smoke flavor without drying out fish texture.

Musashino also had ankimo but the one time I had it, it was more mealy than the one I had at Tomo. This is possibly due to oversteaming.

Was not able to try the geoduck clam here as they were out when I asked.

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