I like to plan my special nights out on the town. I research restaurants, read reviews, and select my meal ahead of time. I pick my outfit, eat nothing but miso soup the day of the dinner, and mentally prepare for an incredible night.
However, sometimes, a truly exceptional meal pops out of nowhere on girls night. When you just wander into a sushi restaurant with your favorite gal pal and end up not talking at all – a rarity on any night – because the food is so mind-blowing.
It might not be Nakazawa, but Sushi Gari is a celebratory, destination worthy meal for those who want a combination of excellent fish and total ingenuity.
What a start to a meal. I’m not used to such a fatty fish starting omakase, but then -I haven’t ever had an omakase like this. Buttery, lush toro topped with a zippy, piquant ginger paste. It’s fatty, savory, and tart – already, I was intrigued. Salmon with jalapeno and yuzu
I have had this at least a hundred times before, and yet I felt as though I had never tasted this combination before. After the toro, the salmon seems less fatty than usual and its oceanic flavors stand out. The bright, citrusy jalapenos cut through those deep flavors and the slightly warm vinegared sushi rice adds sweetness and a temperature contrast. It might just be the perfect bite. Miso marinated cod
Not since the creme brulee has a blowtorch been used to such satisfying effect. The cod is just like miso marinated cod – sweet, salty, and irresistible – but with the added addition of pleasantly charred, crunchy bits from the blowtorch. It isn’t swimming in sauce, it’s just accented by the miso taste. If you like miso cod OR sushi, this dish will make you sit up and take notice.
White fish with crispy lotus root, arugula, and basil oil
WHOA! Here is where the innovative part of the night really starts. Tradition has no place in the meal from here on out. The whitefish is sliced so thinly that it is translucent – slippery and very mild. It’s topped with crispy, salty lotus root that is like adding a potato chip to a sandwich -ie, brilliant. The garlicky basil oil is warm and somehow accents the fish’s mild taste instead of covering it. Tuna with pureed tofu and chili oil
Once again, the chefs pair incredibly flavorful ingredients with mild ones to a surprisingly complementary effect. The tuna is tender but not too soft. The soft component is the tofu, which is so light and creamy that it tastes like it must be full fat yogurt. The chili oil is applied sparingly is intensely spicy – just a drizzle picks up the sweet flavor of the tofu and the meaty texture of the fish. Yes, yes, yes to this.
I mean, what?! This is fish and chips, Japanese style. Fish encased in such a light, puffy batter that it seems as though it might float away on a cloud. It has a fragrant, herbal green tea salt on top that acts as the vinegar of this fish and chips. It sits on the warm, sticky rice and wow…the crispy, flaky texture just works. Salmon with tomato, onion, and pepper
Um yeah, this is a showstopper. It’s Gari’s signature piece of sushi and I see why. I can safely say that I have never before eaten a piece of sushi like this. The salmon is flame torched and then the skin is removed. It is laid hot on the salmon with savory sautéed onions and freshly cracked black pepper. It seems so weird, but I’m telling you..it works. It’s savory, it’s salty, it’s meaty, it’s soft, it’s tart, and it’s just a little bit spicy. This isn’t an overly fishy piece of sushi and I can’t think of ANYONE who wouldn’t love this.
I didn’t even photograph the fantastically fatty toro or the sweet salmon sashimi. I didn’t even comment on the engaging and delightful sushi chefs who talked and chatted with us at the sushi bar as if we were the only patrons at the restaurant. This is an expensive meal, but it’s a worthy splurge. Special occasion – head here!