Its been over a year since I last ate at Solo-Sushi-Ya. With weather so nice today, I decided to make the long drive north to try it out again. The restaurant was almost full at 6.30 with 'Japanese clientele' out numbering the rest of the patrons by more than a 2:1 ratio. A pretty good sign!
As in the past I had their $55 Omakase:.
First course was a bowl of diced spicy tuna. A balanced flavour mix of sweet, sour and spicy hot, this delicious appertizer was a refreshing start to the tasting menu. Only down side came from an unexplained piece of fish scale in the mix! Ummmm?!
Next was a long oval plate containing a Salmon mousse gratin over a bed of caramalized onion and mushroom in an abalone shell. Next to it was a medallion of salt grilled Spanish mackerel. Finally, to complete this trio was two pieces of sweet soy marinated tuna wrapped in a bamboo shoot skin. Plate presentation and taste were both commendable.
The sashimi course featured yellow fin tuna, very fresh Sea Bream ( Goa San actually filleted the whole fish in front of me ) and live BC spotted prawn. Though the fish/seafood was good, however the stand-out was the sweet home brewed soya sauce! No fresh wasabi root was used here! Too expensive, Goa San apologized.
Then came the usual steamed egg custard with enoki mushroom and sea food. Perfectly steamed and texture smooth as silk!
The cooked fish course was a piece of grilled Butterfish on a bed of light sweet, ginger/seasame/miso sauce. Again a BC spotted prawn was used as an accompaniment., this time fried. Fish was very moist with a chewy texture. Interesting sauce that goes well with the fish.
Lastly, the Nigiri sushi course comprised of Uni, Saba, Sake, Maguro, Hamachi and Tai ( NOT Tilapia!! ). Though the fish was fresh, however, the 'shari' was a 'BIG DISAPPOINTMENT' The rice, though seasoned well was soooo mushy! Zen's version was much better!
Dessert was an interesting green tea/ black seasame custard. Looked funny but tasted pretty good!
Overall, for $55, the meal was worth the money. Unfortunately, the mushy texture of the shari put a damper on the meal. Side by side, I prefer Aoyama's Omakase better!
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