Seattle – Sushi Suzuki

Did another buy out of Suzuki and invited five new people and four from the first trip. This was even better although there is some recency bias working. Next time will have to ask how they always manage to get such high quality fish from Japan and other areas, you’d think the top restaurants in Japan would get first dibs. Friend next to me has been to Japan a lot and we both agree that Suzuki is better than anything in Tokyo and most other cities. The biggest issue is just remembering how good a fish was a few bites later, like I know the ora king salmon had a wonderful smokiness but it’s a distant memory not two nights ago. I got the full supplemental of three fish and the A5. The first supplemental, muscle from flounder fin. It basically dissolves in mouth like cotton candy; I have no idea how they can handle without it falling apart. The A6.5 was just ridiculous again, it’s crazy that it tastes so good without being lightly seared to get the maillard reaction to bring some oomph to the meat.

Seaweed Salad – mushroom

Chilled Chawanmushi – crab, edamame

Fried Salmon – sauteed onion, raw red onion

Can I have the whole thing?

Tuna Hand Roll – The crispiest nori, such a great crunching sound when eaten.

Ora King Salmon – hay smoked

Golden Ice Snaper

Scallop

Amaebi – it was almost still twitching

Ok I’ll settle for all 33 pieces

Akami

Otoro

Chutoro

Crab – seaweed, cucumber, caviar

Flounder

Samagerie – roughscale flounder

Horse Mackerel

King Mackerel

Kanpachi

Ikura and Rice

Uni

Miso

Flounder Fin Muscle

Ankimo – ponzu

Seared Otoro

A6.5 – A5 Miyazaki, Uni, Caviar (next time they joked will have been able to figure out how to make it at least A7 rated)

Tamago

Homemade Marscapone Ice Cream – salt
The salt on top really brought out the cheese flavor, perfect ending to the meal