By Advanced Surety and Insurance Agency June 03, 2010
Try the Albacore and Yellotail Sashimi, it melts in your mouth. ...read more
By ThirstyPig at Menuism February 21, 2010
My personal sushi policy as I have stated here is a quirky, one might say. I feel that you should stay with... ...read more
By Eliot Bissey at Citysearch February 13, 2010
Yoshida-san is the real deal, and so is his sushi.\t\nHe does the very important "little extras" that many people might not even notice, but connoisseurs of sushi will definitely appreciate. For example, he marinates his Ikura to remove the excessive saltiness which can overpower the tastebuds (order "Ikura with quail egg, please!", and mix up some wasabi and regular [not low-sodium] soy sauce, and pour A LITTLE BIT of this mixture over the top of the sushi, and be awed by his insanely high standard!!!).\t\nThe subtle freshness of the Ikura (salmon eggs) will reveal itself, where other sushi chefs / restaurants don't go this extra mile, and their Ikura will be crudely salty. \t\nAnother great example is the "melts in your mouth like butter ALBACORE" that he serves, where he and his chefs remove the membrane between the layers of albacore flesh by hand for every order, resulting in superlative texture.\t\nHis Toro is the best, and once, on my birthday, I had Kobe beef from Japan that was 20 times more intensely flavored than anything we can find here that is so-called Kobe beef.\t\nPlus, he is a truly wonderful guy, with a great sense of humor.\t\nEmpty your cup of tea, your preconceptions of what great sushi is, and treat yourself to a fresh cup of tea.\t\nYou might just end of loving it as much as I do. ...read more
If you own or work at a fancy restaurant, you may serve wine to your guests. Although the act of serving wine may seem fairly simple, they are certain rules of etiquette that apply and should be followed. Serving wine the proper way will impress you customers. ...read more
Many people think that an enchilada in a restaurant is much better than anything they can ever find at home, unless they know a lot of Hispanic people. This is because a restaurant has a special way of making enchiladas that is not only delicious, but doesn't fall apart like some people find when they... ...read more