Top notch

The elusive salmon belly sashimi finally makes its way into my belly. I still can’t believe I got to try it after 3 failed attempts.

BRIEF: “Sashimi mori with different part of salmon (salmon, salmon belly, ikura).” SOOT’S TAKE: Quality sashimi at Don Don Donki prices. I didn’t care to consume the brackish roe directly with the cracker. But it worked out quite well when I wrapped them in shiso leaf along with the sashimi and daikon for a different flavor package.

BRIEF: “Salmon, nori, kaffir lime, coriander, shallot, with palm sugar and kaffir lime.” SOOT’S TAKE: I like this Thai-inspired take on sashimi. It works.

That is some fancy fish work here that actually makes the salmon sashimi look more appetizing than the pic advertised by the menu. The last time this happened was, I dunno 🤷🏻‍♀️ 4-5 years ago? And at another Japanese restaurant (Sushi Tei)!

Came with just 1 ikura this time as opposed to the 15 or so I counted from the last time. 🙄

Maguro and scallops

My first raw seafood repast in almost a year (according to Eaten, my last 🍣 was eaten last year)! Took advantage of my birthday month and got this to go with my favorite salmon belly 🍣.

1-2 pieces were tender and I guess tasty enough? But the rest, I found to be rather fibrous with an unappealing mouthfeel. I’m sticking with my usual order of salmon belly next time.

I never would’ve dreamed of ordering a raw chicken sashimi sampler for myself but when in Japan 🇯🇵 and with company, why the hell not? This might be the only sampler in Sooty’s history of eating that consists wholly of things of animal origin Sooty’s never had before and that are also raw. It didn’t taste half as bad as I thought. In fact those minced minced chicken balls were quite palatable because they had a yuzu tang to them. The chicken hearts were ok, but probably not repeatable in Sooty’s books. The kimo (liver)...well, there’s never any love lost when it comes to Sooty’s relationship with liver of any origin (including mine). So sorry liver, I gave you one final chance but even the Japanese masters couldn’t make it happen. And of course, gizzard: this had crunchy texture to it which was unsettling, yet unsurprising given what normally stays in there when the bird’s alive. 😳 Here’s to my first only-in-Japan experience...