Sushi Quest, pt 3: Sono

The sushi quest may end up being much shorter than previously anticipated. One of the restaurants in the city has closed. I think this leaves only one or two other options to try out. Bummer.

This week I visited Sono, at the bottom of the Queen St Mall. It was by far the best ambiance. Wood paneled walls, small rock garden, waitresses in yukata. Sort of reminded me of Fugakyu. They offered a lot of non-sushi dishes. We opted for the large sushi/sashimi platter. This might have been a mistake for two of us, as I think it had no less than 35 pieces of sushi, and after a large bowl of edamame and miso (plus raisin toast on a few hours before) it was a bit aggressive. Still, the pieces weren't too large, and in the end I think we only left half a dozen pieces. What they did have though was a large variety of fish. Many I had never tried, but since they didn't identify them for us, I will not likely remember them. We had tuna, salmon, yellowtail (sometimes called kingfish), swordfish, snapper. I think there were 3 other varieties of white fish, but I couldnt' tell them apart. One that looked like mackerel, but wasn't. Maybe this sounds ingracious, but I sort of wish there were fewer varieties. I started getting them mixed up. The overall experience was great. I will definitely return. Though I still think I prefer the quality at Oshin.

Sushi Quest, part 2: Hanaichi and Mizu

This week two sushi joints join the ranks of the Sushi Quest. Hanaichi in the Winter Garden on the Queen St Mall and Mizu in Newstead.

Hanaichi is a sushi train. I know, I know, I said no sushi trains, but I hadn't tried it, and I had a friend with me, and I figured it would be the more wallet-friendly of the options on the Queen St Mall. The most I can say for Hanaichi is that it was decent. Better than Sushi Train branded sushi trains, but not as good at Ginga (the sushi train closest to my house). They did mostly standard fair (nigiri: tuna, salmon, kingfish, prawn, eel, squid, octopus; rolls: salmon/avo, chicken/avo, duck). The pieces were small, and presented no need to chew through them. The thing that most turned me off from the joint was that they had a stack of sushi plate waiting to go onto the train - making me think the fair we were getting was pretty old already. For quick sushi on the Queen St Mall, I stick with the to-go rolls in the food court of the Myer Centre.

Mizu was a different story. I had lunch there today. They're less sushi-focused, more general japanese. I had the sashimi bento box which included 6 pieces of sashimi, prawn and vegetable tempura, salmon teriyaki, miso and salad. I thought this was very good value. The sashimi consisted of tuna, salmon and kingfish, with the kingfish being the standout on texture and flavour, and the salmon being the disappointment. But given that they didn't specialize in sashimi, I thought they were very good. I felt the other items in the box were all strong: tempura crispy, teriyaki sweet and flavourful and miso, um, miso-y. I would return to Mizu for dinner and hopefully find more sushi varieties on the menu.

Just a small PS: My faith in democracy and the American people has been restored. I watched the results and speeches with a few coworkers on a laptop in my office today. I was overcome by chills and tears at many points during the speeches. I am filled with hope for a country, I am once again proud to call my own.

Sushi Quest, part 1

Australian sushi is different. The two forms most commonly found are either takeaway rolls or trains. The takeaway rolls are great for a quick lunch. They are standard 4 in rolls that haven't been sliced, so you just eat them with your hands and they typically come with a small plastic fish filled with soy. Generally, the only raw fish you'll get in these is salmon and even that is not always available. More often than not, you'll find smoked salmon, cooked tuna and cooked chicken in these rolls. Still for $2.20, it's a bargain, and three of them make a good lunch.

The sushi train is definitely an experience. I had heard of these in the states, yet never seen one there. Small coloured plates of sushi traverse a conveyor belt that runs by your seat. Generally you get standard stock in these: tuna, salmon and prawn nigiri, salmon and avo rolls. A few places get more adventurous: salmon avocado and onion rolls! But most go really heavy on the mayo, which is just sort of gross. Especially considering that neither you nor the servers have any idea how long the sushi is sitting on the belt for. I reckon it's less than a day, but I don't think any thing else can be guaranteed.

I've decided I need real, American-style sushi. A place with a sushi bar, sans conveyor belt. An itamae who makes the sushi to order. Once a week, I'll try a new sushi joint, and post my findings. Invitation is open to any one in brissie interested in trying out some places.

Last night was the first night. I went to Oshin at Adelaide and Creek in the city. When I arrived there was only one other patron. I sat at the sushi bar and ordered tea, edamame and nigiri. They had yellowtail which was exciting cause it's not a staple of sushi bars the way it is in the states. The tea was cold, but the edamame was hot. And the itamae didn't start making my nigiri til I was done with the edamame. Salmon, tuna and yellowtail. Soooooo good. I judge good fish by a few things, but one big test is if I can bite through the fish. I guess before that is, do I need to bite through the fish. These pieces were large, easily two bites. And each piece gave way easily. The tuna was by and far the stand out: dense and rich.

I guess regardless of where I went last night, it would have been the best sushi I've had in brissie, but I think Oshin may be a standout. Next week's pick will have its work cut out.