September 11th, 2010. Dinner at Chiso Sushi in Fremont!
For our dinner splurge Brent suggested we go to Chiso Sushi in Fremont. He said that he’d been there a few times and it has always been a great experience. We both love sushi, so yeah, off we went 😀 When we arrived we both agreed that a bar seat is the way to go. You can watch the chefs at work, plus you get a front seat to view all the fresh fish! The sushi chef in front of us turned out to be the new head sushi man at the establishment and he was really wonderful in making recommendations. He was very knowledgable about the distinctions between the different fish and had a very professional manner. I like!
We got some sort of starter appie….but I have no idea what it was..! I want to say we had candied salmon, but judging from the picture it looks more like pork belly. Eh, nothing special.
Perhaps it’s not the most conventional beverage choice at a Japanese restaurant..but I had the freshly squeezed lemonade 😀
Brent swears by this dish: Tatsuta Chicken. It’s marinated and then deep fried. Served with some mixed greens and cherry tomatoes, this was a nice appetizer 🙂
My personal appie was the Chawanmushi: japanese savory egg custard with crab, shrimp, shiitake mushroom and spinach. I have to say, I LOVED THIS! The dish came out piping hot. The custard was incredibly silky and soft while still retaining enough bounce. There were good pieces of crab which were wonderfully sweet, the shrimp was nice and plump, and even the mushroom was really tasty! The hot broth that resulted from the sweating custard was great to sip on. Love chawanmushi~!
I ordered a few unique nigiris that you don’t always find in your run-of-the-mill sushi places. Shima Aji is striped horse mackerel, according to our chef. At first I thought he meant it was horse sashimi! But he assured me that it’s mackerel. It had a nice flavor to it. Aren’t these a beauty? 😉
Seared Albacore Tuna nigiri. I am a fan of seared tuna. This one was super tender and only lightly seared, which was great!
Dragon Roll: shrimp tempura and cucumber on the inside with avocado and eel wrapped around the outside. We were so full it was so hard to finish this roll!
Another unique fish I tried was the Anago. It’s a salt-water eel and different from the usual unagi, in the fact that it’s not bbq’ed and is less oily. You can see from the photos that the Anago seems drier, which it was. You got a milder eel taste, and the flesh was soft. Interesting 🙂
At the end of the meal Brent and I were literally sweating like pigs, we were so full! I have to say, dinner was really great! I was impressed that they had items on the menu that were unique and that the sushi chefs were very comfortable and confident when giving recommendations. Great experience!