![]() It is paramount that you try a high-quality urchin for the first time. Whatever the type, uni is not for everyone and has a unique, acquired taste. Lastly, aka uni is a less refined and most commonly served variety characterized by a stronger umami flavor and a hint of bitterness. This is the sweetest and arguably the best tasting of the lot, in terms of sweetness and texture. There is also a highly prized ensui uni, which is stored in salt water to approximate sea water conditions. Kita-murasaki uni has a more delicate texture and sweet flavor than regular murasaki, while ezo-bafun has an intense jewel-like color, sweet aroma, and unrivaled creaminess. In addition to these, you can also enjoy kita-murasaki uni and ezo– bafun uni, both considered the very best in Japan. The most popular varieties are murasaki uni, which has a dark mustard color and a sweet taste, and bafun uni, which has an orange hue and a richer taste. There are more than 100 varieties of sea urchin in Japan, but Saisho-san shared that only eight are edible. A small box of uni from Hokkaido can sell for hundreds of dollars at Tsukiji or Toyosu Markets in Tokyo. Sea urchin here is rich yet not overpowering in flavor, with elegant sweetness and a nice bite, all attributed to the high-quality kombu/kelp and the clean water of the region. Hokkaido is considered to be the prime region for harvesting premium quality uni. Each sea urchin contains only five of these gonads, which makes it an edible luxury. Commonly referred to as the roe, it is actually the gonads (reproductive glands) of the spiny creature. It is a prized seafood delicacy and, just like caviar, comes in different grades with varied taste, texture and color depending on where it was harvested. It’s only fitting that my love affair with uni started here, in Japan. If you’re a sea urchin connoisseur, this is what heaven looks like. I must admit I underestimated how bountiful the dinner would be, so I warn you – come hungry! Even though the star of the night is uni, the feast started with an assortment of sashimi (katsuo and red snapper), followed by delectable grilled Pacific saury.Īs we enjoyed the first round of appetizers, we watched Saisho-san assemble a gargantuan platter of uni gunkan maki. The menu is served in omakase style (Saisho-san picks your food based on the best seafood that is available on the market that day). But let me not derail from food talk for too long. In the end, we all mingled, shared our names and cracked jokes somehow without even properly speaking each other’s languages. He is welcoming, friendly, and chatty, and makes sure each and every one of his guests gets personalized attention. But Saisho-san does a fantastic job at demolishing every stereotype about your typical, somewhat austere, sushi-ya in Japan. No, we didn’t dance to disco music with sushi in our hands. Saisho-san will comment back with a confirmation. ![]() All you have to do is follow his page and comment as soon as you see the announcement pop up (English is ok). ![]() The chef announces it last minute on his Facebook page and takes reservations on the first-come-first-serve basis. However, when the uni catch is particularly good Saisho-san serves an exclusive uni-focused dinner. On most nights, Sushi Saisho is a regular 10-seat sushi restaurant with regular sushi selections. Let’s start with sea urchin because that’s what brought me here in the first place. There are two things that make this tiny place in Ginza unique: its exceptionally charismatic and uncharacteristically (for a sushi itamae) quirky chef Saisho, and the sporadic uni feasts that he hosts. “I partied at Tokyo’s sushi restaurant” is not something you hear or read about every day, but that’s what the dinner at Sushi Saisho feels like.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |