![]() ![]() ![]() The Executive Chef here is Frankie Hernandez and he should be very proud of what he has created. It’s so good to have some fine dinning sushi here in Ormond. ![]() Our bill was pricey but it was worth every penny. Also included is a photo of the Fugu Cioppino soup which looked delicious. It looked amazing and would be perfect for a group. I included a picture of Oki Seafood Tower that someone ordered. This is made fresh in house and wow was it good. We finished with Mochi ice cream for dessert. We saw the Happy Ending Roll coming out of the kitchen a lot and we want to try it next time. But because they do not use imitation crab the Snow Crab California roll was great also. My wife likes the rolls and she had the Tomoka roll, the Snow Crab California roll and the Shrimp Tempura Roll. This was like butter and It just melted in your mouth. And fugu appears on his menu for several months in the winter, when blowfish are in season. But I have to say the Toro was a close second. A sushi master of the highest degree, Suzuki made his mark on America’s conception of Japanese foodhe opened one of New York’s first sushi restaurants in 1984, trained Iron Chef Morimoto, and invented the California Roll. It had that sweet taste up front with that salty taste at the end. Like I said before Uni is my favorite sushi and Fugu did not disappoint with theirs. The temperature of the sushi affects the taste in my opinion. Some sushi places have the fish either way to cold or to warm. Everything was fresh and at the perfect temperature. Each piece was like fireworks going off in my mouth. ![]() I had the Maguru, Toro, Hamachi, Suzuki, and my favorite Uni. The salted cucumbers and king crab were perfect. The sushi chef suggested Shishito Peppers appetizer and boy he was right. Not enough salt for my liking but others may find it perfect. I was able to get some pictures of some of the items and have included them in this review. Not only was he checking the accuracy of the order but making sure it was presented properly on the plate. As with most great restaurants Fugu had a person that checked that each order was correct before the waiters even touched it. We just happened to be toward the end of the sushi bar and could see all the great food coming from the sushi chefs as well as the kitchen. When we go to eat sushi we like to take our time as sushi should be an experience, not just a meal. He greeted us promptly and was quick to get us our drinks. We got our seats at the sushi bar and Corey was our waiter. Not Lisa, she knew and was able to tell us about the different kinds they had and how they tasted. Most of the time the staff at a sushi bar have no clue about sake and the differences. Lisa was the bar tender and she was so polite and knowledgeable. We sat at the bar a while and waited on our seats at the sushi bar. Everyone, from the greeters at the front, the bar tenders, to the waiters, and the sushi chefs were top notch. Something that, as a local, you don’t get here in Ormond or any of the surrounding areas. Service here was like dinning at a 5 star restaurant in New York or Chicago. Don’t fear the fugu, delicate sashimi from poisonous pufferfish is a major delicacy, but only in Japan.Me and my wife went on Saturday July 4th. For foodie adrenaline junkies, brave a dining experience with us to taste fugu at a qualified restaurant in Osaka, or learn about fugu sashimi in-depth during a fish cutting class in Tokyo. #FUGU JAPANESE RESTAURANT PROFESSIONAL#In order to prepare pufferfish in Japan, chefs are required to have a minimum of three years of professional training. This delicacy doesn’t come cheap, but it’s a culinary wonder that’s prized in Japan. People in Japan have been challenging themselves with fugu for well over 2000 years, risky business that’s too tasty to pass up.īig pufferfish balloons mark the entrances of specialty restaurants in Osaka. As the toxic areas of the fish must be skillfully removed, only licensed restaurants can sell fugu in Japan, a fish that is deadly poisonous if not prepared absolutely precisely. Using exceptionally thin knife blades, fugu can be enjoyed as finely sliced sashimi, strangely textural and ghostly translucent. Fugu can be cooked in a variety of ways: smoked, seared, fried, or thrown into a hot pot, but it is best eaten raw. A dangerously delicious local delicacy, pufferfish is known as fugu in Japanese, famous for its incredible texture and unique flavor. Japan’s riskiest dish might be frightening for some, but the idea of eating poisonous pufferfish gives others a rush. ![]()
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