Having Sushi Cravings in Silicon Valley?


Now that the Chinese New Year is over, I started to crave seafood — raw, grilled or both.  I just wanted sushi and sashimi.  And honestly, I crave sushi all the time regardless of whatever reason.

negitoro maki singapore 1b

Initially I was supposed to take them to one of my favorite traditional sushi restaurants: Tomi Sushi  in San Jose, CA.Traditional” means straight-up, fuss-free, no-fancy-dragon-roll and other jazzed up maki, and pretty much a scant menu offering fresh chunks of sashimi, sushi, a small selection of tempura and grilled fish.  In Japan, restaurants are concentrated, and typically serve only one classification of dish i.e. ramen only, sushi only, etc.

So I found something new, one with an expansive menu, nothing too fancy but not too shabby either: Rakuzen.  They serve thick, succulent slabs of sashimi and have both the traditional sushi  offerings along  with the more Westernized interpretations.  Not to mention, their website said that they fly in their fish live into Singapore AND they mill their own rice grains.  I wonder how many places can make that claim? :)

The agreed menu for the three of us is just to order a lot of rolls, several helping of fresh cuts of fish and a grilled squid.  To honor last night’s dinner and the discovery of good food, I posted a photo, this thing of beauty: dreamy rolls of negitoro maki — minced fatty tuna belly rolled with scallions.

Yum yum.