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Great Sashimi at Sakurabana


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Great Sashimi at Sakurabana

C. Simon | Aug 7, 2003 05:38 PM

I am as big of a fan as anyone of the culinary wizardry at places like Uni, Oishii, and Nobu. But, there is a lot to be said for the clean, simple flavors of less ambitious sushi and sashimi.

I have eaten at Sakurabana several times lately, and have yet to be disappointed.

The chefs clearly take pride in their work. For the sashimi, which I generally order, they start with top-notch fish, slice it perfectly, and then get out of the way.

Highlights include the japanese clam (which is closer to a scallop than a clam), hotate (live scallop), the mackerel (which has little of the unpleasant bitterness and harshness that the fish can have at lesser places), and the salmon.

But, I should warn you that my salmon vote may be slanted. Over the last few years, salmon sashimi has made a real move towards becoming my favorite food in the world.

The only negative aspect of my fondness of the sashimi is that I haven't had the opportunity to explore the fairly tempting menu of other items. The menu recently changed, and can be found here.


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