Because it's only proper to begin with sashimi, I ordered beautiful slices of hamachi (tuna collar) and toro (fatty tuna belly). Both were as fresh as possible with clean, oceanic flavor. This was my first time having hamachi as sashimi. Usually, I order bone-in grilled hamachi kama under a brilliant crisped skin and zested with fresh lemon. The hamachi sashimi at Oishii was lovely and the generous portions of buttery, well-marbled toro - decadent.
Forgive my images...I avoided pulling out the pro-cam for this meal.
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| Hamachi and Toro Sashimi |
We then progressed to a Gunkan-maki, which my friend promised would serve as the "food orgasm" of the day, made with a healthy pile of tempura-cruchy toro spilling over this amazing battleship roll. It took center stage as we repeated the order. I think I'd prefer it as sashimi next time around.
The uni (sea urchin) bore the color and appearance (partially broken lobes) of Grade B or C grade with its reddish brown hue. Grade A uni tends to be bright and golden-colored. All the same, it did carry the slightly briny, creamy flavor and unforgettably rich, buttery, velvety texture with a mouth feel similar to a pâté with a richness that can rival foie gras any day.
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| Uni, Crunchy toro Gunkan, and ikuru |
We also enjoyed ikura Gunkan-maki - red salmon roe and watching the sushi chefs delicately and meticulously send out beautiful, ornate plates at the sushi bar is always a treat.
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| Ikura |
I found the spicy seafood miso soup to be slightly overly salted, but the scallops and shrimp were perfectly cooked - sweet and tender.
Oishii is worth every penny!
