Restaurants & Bars 7

Review in a Haiku: Kaito Sushi (Encinitas, CA)

ejs1492 | Aug 25, 200908:31 AM

Kaito, it is called.
Very unassuming.
Known for its freshness.

Chef Kazuo Morita
Drank the beer we bought for him
And the night began.

Get omakase
We had been told. No brainer!
Morita knows best.

First course was liver.
Almost dark red in color
Smooth as silk in mouth.

Bluefin sashimi
Leaped from ocean to our plates.
Delicate, soft flesh.

Red snapper came next.
From Japan, and not frozen.
From Taiwan it’s crap.

More geography.
This time, long clam from Boston.
I’d say “wicked good.”

Medium toro
Also from Beantown. Fatty
And sublime. Tuna didn’t die in vain.

Ono..thought “Oh No!”
I’m not usually a fan.
Kaito changed my mind.

The only mis-step
Came from the shad roll. Too fishy!
Beer please. And sake.

Octopus, chewy?
Not when Morita cuts it.
Ground sea salt on top.

Then things got weirder.
“Eat this” said the chef. “It’s good.”
Abalone Guts.

I’m now a guts fan,
Don’t call me Andrew Zimmern.
But those guts taste good.

We then dived further
Into the unknown. What’s that?
“Tuna Stringy Parts!”

Does not have definition.
But I shall eat it.

Swim and hide, tuna!
Your stringy parts are heaven.
My mouth does not lie.

Almost at the end.
Freshwater eel with its spine.
Contrast in texture.

I could eat no more.
My wife wanted one more course.
Fueled by alcohol?

No name was given.
A hand roll, contents unknown.
Morita just smiled.

Our feast had ended.
Stomachs were full. Food coma!
More beer? Bad idea.

We hated to leave.
My wife had to hug the Chef.
This can’t be denied.

We will soon return,
When we escape from Scottsdale,
For Encinitas.

Photos will be posted to www.ericeatsout.com

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