Tentatsu

Cain goes Vegas-style on sushi at this cozy Vancouver restaurant. He takes in Tonkatsu, two types of Teriyaki, and revels in the 6.75$ combo that they offer. See the whole show here.

Sushi Te

Victor is on a mission in Mission, BC, on the look out for some delicious dining. With a bit of background on how this started as a date years ago, we take a jaunt through Sushi Te's menu.The sushi restaurant review is located here.

I Dream of Sushi

Don drops by Dream Sushi to sample some of Chef Ken's delectable delights. There, he soaks up the atmosphere, and ponders on the hippy aspect of this den of sushi. Join us at the review for some fish-smacking introspection.

Tobiko: Quail Egg

Victor goes undercover in this article about the daring exploits of eating raw egg. In the morning for a hangover, you say? No this egg is on a sushi. A great bite of writing -- it's making me hungry just reading it. Go to the article.

Hamada Sushi & Sashimi

 

Victor discovers location, location, location at the Hamada. Positioned in a high traffic spot, he tries out the Tobiko & Quail Egg and the lucky Red Dragon Roll. For the entire review, go to the 4sushi site.

Ever Evolving Sushi

Ever Evolving Sushi

Here are some interesting things to know about Sushi

A common misconception is that the popular dish originated in Japan however, the original type of sushi, known today as nare-sushi, was first developed in Southeast Asia and then spread to China before introduction to Japan around 1330 A.D. Since its debut in Asia, sushi has transformed in shape, size and content. Contemporary Japanese sushi has little resemblance to the traditional dish

The requirements for a good Sushi Chef are extensive:

•   Asian and/or Japanese cuisine

•   How to make sushi rice

•   How to handle knives

•   Japanese seasonal ingredients

•   Japanese sushi sauces

•   Fish preparation

•   How to make rolls

•   How to slice, and present sashimi in its various forms (rolls, temaki, nigiri, sashimi, futomaki, etc.), including choosing  ingredients, designing, and plating presentation

Other culinary strengths you’ll use in your role as a sushi chef:

•   Innovative presentation

•   Sushi station hygiene and sanitation

•   Ability to take direction

•   Ability to interact positively with the public

•   Excellent communication and organizational skills

•   Ability to work in a team environment

•   Flexibility to work other kitchen stations like line cook or pantry chef

•   Creativity to assist with menu creation.

Mission Fever Roll-Sushi Te-Mission BC

So now we know a bit about the roots of sushi, and also what it takes to make great sushi, but what about the creativity?

Obviously sushi has mutated (in a good way) from its roots, but what exactly are the influences that allow this to happen?

One element would be ethnicity, sushi styles grew and changed as it was adopted by newer/different cultures, and the same is true today. Look at any sushi menu and you will regional specialties, and if those specialties are appealing enough they transcend borders. My case in point would the “California Roll” which tastes great, and is vegetarian so it’s an excellent start for the newbie sushi lover.

Look in my backyard we have “BC Roll”, or down my street “Mission Fever Roll”, and many more I’m sure. I even remember reading about places (Sushi Iwa comes to mind) where they let customers design a roll, and if it becomes popular enough it get’s to be on the regular menu. This is what will keep sushi ever evolving, so Enjoy!

Sushi Garden

I’ve been going to Sushi Garden for at least ten years now.  Originally, they had images up on the walls of women in kimonos. I was surprised to learn that the restaurant, its owner and employees, are Korean, which strikes me as odd considering the amount of animosity between the two nations over the Japanese attempt to colonize Korea.

Check out the full review of SUSHI GARDEN.

view the slide-show