Omakase at Gaysha Sushi
Uni Shooters – some great looking, firm golden uni swimming in cold, dry sake with a touch of ponzu. These are actually geared for true uni lovers — they come with quail eggs, just as a great uni gunkan sushi would. This was bolstered by some small pieces of scallion which really finished the drink up nicely.
Tuna Aburi – this dish featured tuna, first and foremost. It was lightly torch-seared, with a great sauce made from soy sauce, sesame oil, sugar and olive oil. Served with a bit of onion and mustard. Wonderful stuff!
Caprese Salad – a sushi bar twist on a classic Italian Caprese Salad, this dish features tuna with mozzarella, arugula, tomato and balsamic vinegar. I didn’t think this dish worked so well. I love Italian food, including this dish, but I felt that the tuna was completely overpowered by the balsamic vinegar and the cheese. I enjoyed eating it, but would have even if it had been served without the tuna.
Mushroom Dish – This hot dish was truly amazing, and really gives us some idea of Takeshi’s cooking sensibilities. He used three types of organic mushrooms – emoki, baby portabella and oyster mushrooms. These were the flavor basis for the dish, which consisted of a great sauce tying together the mushrooms and sauteed (lotus root) renkon.
Not sure of all the sauce ingredients, but it certainly had soy sauce, sake and I thought I tasted mirin, then the dish was topped with some sliced scallions and served in this gorgeous presentation. An instant classic.
Remember from reading about sake classification that Honjozo is simply Junmai sake which has had brewers alcohol added back in, not to fortify it but rather to bring out subtle flavors. In this case they brought out a nice nutty flavor.
Tuna Tataki – This is pretty standard fare in sushi bars, so it’s not often that you see sushi chefs diverging from the typical preparation techniques.
Here it was prepared as you would expect, but then combined with oroshi daikon, and served in a sort of a fresh salad style, complete with a drizzle of olive oil, garlic, a touch of soy sauce, arugula leaf, sliced cherry tomatoes and topped with a bit of pepper. But if you look closely, you’ll notice they’re using nice cuts of tuna, carefully seared and sliced just right.
Hotate Plate – This dish was created to highlight the awesome Hokkaido Scallop. Thin slices of hotate were plated with a light sauce made from olive oil, vinegar and yuzu. It was served with a touch of pepper, and a few drops of sriratcha for a kick. Each slice was topped with a cilantro leaf and black tobikko.
Miso Shiru – unorthodox take on miso soup. This version was a red miso soup with lime juice and cilantro, along with clams and tiny pieces of hijiki – that super healthy, sweet seaweed.
Nigirizushi – Beautiful nigirizushi assortment included toro, hamachi belly, fluke, some really nice homemade tamago and some wonderful fresh uni. It doesn’t get any better than this!
Wow, what a meal. But, as always, don’t take our word for it!