Friday, November 30, 2012

Two Sides to Sushi of Gari's Omakase

Ok, so in short, I don't know what's up with Sushi of Gari. When four of us went for my birthday six months ago and ordered omakase, it was mind-blowing. When four of us went for omakase this past weekend, the only part that was memorable was the check. I can't figure out if it's a seasonal thing, or an off-night thing, or problem with my own too-high expectations. But the more I think about it, the more it really puzzles me.

Sushi of Gari is known for their innovative, decidedly anti-purist approach to sushi. Some signature combinations include common fish with nontraditional toppings, like tuna with a creamy tofu sauce (one of my favorites), red snapper with greens, pine nuts and lotus root (a perfectly respectable sushi blend), and salmon with tomato (not a fan of this one either time I went -- the tomato was too overpowering).  

On my first visit to Sushi of Gari, I didn't bring my camera. I just wanted to experience and enjoy. A wonderful parade of different types of raw fish arrived three at a time until we could stomach no more and had to say please, stop! We had the standard tuna and salmon, but there was also toro, and uni, and foie gras with daikon and balsamic. It was all so rich and decadent and heavenly. The rice was perfect, the fish was flawless, the freshness sang through. The service was wonderful. And it was Saturday night (though I admit, a little early on a Saturday night).

Fast forward to this past Sunday night. We arrive for our reservation on time but our table isn't ready yet. The hostess tells us we'll have to wait. Wait where? She gestures outside. Granted they have one of those winter areas around the door but still! This is a Michelin star rated restaurant, and we're cold and hungry and looking through the glass salivating at everyone's food like hungry orphanage children.

So we finally sit and -- of course -- order omakase for the table. Now when I order omakase and promise we all have no restrictions whatsoever, I expect to see a little bit of flair. A bit of imagination or adventurous sushi. Especially when the waitress asks, are you really okay with everything? Foie gras is okay? Yes, especially foie gras! Okay, and uni? Yes, we LOVE uni! And lobster and eel? Yes, bring all of it!

Friends, we didn't get to see any of these things. No foie, no uni, no lobster, no eel. Now I'd only be kinda peeved about this if she hadn't just spelled out all the things that they offer. But come on!

So not only are we getting a bunch of salmons and tunas and ho hum sushis, but in many cases the pieces we received were seared or cooked in some way. I want sushi, and I want it raw!

For the omakase this go-around we opted for a first course of sashimi. This included seared salmon, yellowtail with minced jalapeno, toro with daikon and ponzu, and an oyster. They were fine, but nothing really mind blowing. I liked the yellowtail best, and had to scrape half the ponzu sauce off the toro so it didn't overpower it too much. I'm not devout sushi purist, but I do need some balance.

Then the sushi. The first course was the aforementioned red snapper with taro, tuna with tofu, seared mackerel with mushrooms and something I don't remember with a plain glaze. Okay, game on. Time to get this omakase going.

Then a seared halibut with a quail egg. Again with the seared fish, but I'm not going to complain too much about this one because I actually really liked it.

Then the final course -- a seared toro, the salmon with tomato, and one or two others. 

The end.

I ordered a final round of uni for us all because I felt like I was still hungry and felt like we were just getting started. I had to twist some arms for the uni because everyone was generally unimpressed and ready to be done. We'd spent enough as it was.

The uni add-on arrives and it was okay, but it wasn't the sushi I was expecting, it was a roll. The jarring taste of hard seaweed doesn't set well with the wet, whisperlike uni. We were done.

The check knocked me back pretty hard, and we hadn't even ordered wine, because the list was not only terrible but incredibly overpriced.

I don't know what happened. Everyone says this is the best sushi in the city. Am I just a snob? Was my first experience just a dream? Am I being too hard on them? I don't know. But I do know that I'd head back to Sushi Azabu, Jewel Bako or Kanoyama before I come back to Sushi of Gari. It hurts me to say that, but there's too much out there. 

Maybe Karumazushi next year?

Sushi of Gari

402 E. 78th St

Tuesday, November 20, 2012

You Want Whoop Crame?

So the response always comes, my sister jokes, when she orders a coffee from the Dunkin' drive-thru. "You want whoop crame?.. Drive up."

She always declines on the whipped cream offer, but I have a stronger affinity for the cloud-like sweet stuff. Especially home whipped, with a little bit of vanilla extract added into the Kitchen Aid. 

But! I'm learning there are more flavors to experiment with, both sweet and salty.

So far my favorite has been the ginger whipped cream, with candied ginger chopped into tiny pieces and mixed in along with the residual sugar. Dollop that puppy on some warm apple pie and it brings on a new flavor dimension. I might add some on the pumpkin bars I made for Thanksgiving, with an awesome buttery hazelnut shortbread base. Check out the recipe here, but be sure to double the ingredients for the shortbread portion of the recipe only. The dough won't stretch enough for a normal 9x13 pan (believe me, I've tried). 

Last night I tried my first savory whipped cream. About a half a cup of heavy cream, two springs of chopped dill, and a generous dash of sea salt. Let it sit in the fridge for an hour or so to merge the flavors, then dollop generously on hot soup. I tried it with a cheesy roasted potato and cauliflower soup -- recipe for both the soup and accompanying whipped cream can be found here.