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Miyuki in Watsonville: battera sushi

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Miyuki in Watsonville: battera sushi

Carb Lover | Jun 10, 2006 12:09 PM

I love this place more w/ each visit. If it were in Santa Cruz, we'd be weekly regulars, no doubt about it. See link to previous post w/ address.

Last time we went, we tried the unagi oshi. I described it as "battera" but was mistaken, as the sushi menu actually reads "unagi oshi." Couldn't wait to try the true battera this time around and WOW, it was fantastic!! Unlike any sushi I've eaten before.

Pictured below in the background, it's pressed into a wooden box to get the crisp block shape. A thin layer of saba is draped on top of the rice and then finished w/ a translucent, gelatin-like sheet of seaweed. We didn't know that it was seaweed until we asked our waitress. Everything melded together beautifully, as the subtly acidic and sweet seaweed (which had a slight tamarind-like flavor) cut through the rich fish. There's quite a bit of rice, but proportion tasted right in my mouth and it was perfectly tender and moist. When compressed like that, it gains a creamy quality.

We were given 7 big pieces for $8.50, and I had not tired of the flavors by the last piece. While I liked the unagi oshi, the battera was more uniquely seasoned and refined to my taste. Chief looked over to our table to check on us; I think he really cares about how his handiwork is received, particularly w/ the battera since he said it's very traditional and rarely ordered. Y gave him the thumbs up, and my gushing smirk and eyes rolling back into their sockets said it all.

BTW, is battera intended to be dipped in soy sauce or eaten as is? Nigiri sushi was good as always. Now a few words and a photo on the chawan mushi...

Link: http://www.chowhound.com/topics/show/...

Image: http://i2.photobucket.com/albums/y45/...

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