Sushi: I win

[MarkGrace]

Sushi Kappo Tamura picked by Bon Apetit as one of the 10 best new sushi restaurants in the country. Time for SU to make a visit. This was opened by the chef who previously owned Chiso in Fremont.

SUSHI KAPPO TAMURA
Seattle

It's no surprise that one of the best restaurants in Seattle, the epicenter of stellar Pacific seafood, is a sushi place. Sit at the bar when you can--the omakase (chef's choice) is reasonably priced, and chatty chef Taichi Kitamura can direct you to the best catch of the day.

What to Order: The tender albacore tuna belly, fresh from Washington State waters.

Good to Know: Kitamura prides himself on using ingredients harvested in the Northwest, so look for local-to-the-area specialties like steamed spot prawns served with sake butter.

Read More http://www.bonappetit.com/blogsandfo...#ixzz1vklRR9PN

[HuskyFreeNorthwest]

It is very delish. I am no friend to the Goose lobby.

Another reason to be happy you don't live in California.
http://news.yahoo.com/california-che...163619502.html

[RobinFinderson]

lol! How did I miss this thread? I think SU's thoughts in this thread would pair very nicely with a side of cold un-garnished vodka in a martini glass sold for the price of a real martini. Surely an SU post raving about the quality of Amy's frozen foods is right around the corner.

[SeattleUte]

I rest my case. This is not really a "sushi" restaurant.

http://sushikappotamura.com/menu_specials.htm

Thanks, MG, it looks like my kind of place.

[ERCougar]

Not that I have any foodie credentials, but I'm with SU on this--I think sashimi is boring. No real mental hurdle, I just don't get it. I like interesting rolls.

At least you appreciate foi gras.

Interesting. I never took you as a guy who's big on faith. Obviously, your French isn't up to snuff (it's grasse).





PS...I also think foie gras is overrated. I'd just as soon take a good pate de campagne for what, 1/10th the price? Foie gras IS a texture that creeps me out.

[SeattleUte]

Not that I have any foodie credentials, but I'm with SU on this--I think sashimi is boring. No real mental hurdle, I just don't get it. I like interesting rolls.



Interesting. I never took you as a guy who's big on faith. Obviously, your French isn't up to snuff (it's grasse).


PS...I also think foie gras is overrated. I'd just as soon take a good pate de campagne for what, 1/10th the price?

I did misspell it but not the way you said.

[ame="http://en.wikipedia.org/wiki/Foie_gras"]Foie gras - Wikipedia, the free encyclopedia[/ame]


The best foie gras is the pate style popular in Paris, not the stuff that's like a fried organ that is almost invariably what they serve in the U.S. The pate style foie gras is a lot better than regular pate. I'm sure Robin will back me up.

[RobinFinderson]

The best foie gras is the pate style popular in Paris, not the stuff that's like a fried organ that is almost invariably what they serve in the U.S. The pate style foie gras is a lot better than regular pate. I'm sure Robin will back me up.

I've never had foie gras. My last opportunity came up about three weeks ago when Faith and I walked to a very cool little French Canadian cafe. They had a foie gras side offered as a part of their daily specials, but I had come for the poutine. So I will give it a try, the next time we go back, so that I can fill in this culinary gap.

[ERCougar]

I did misspell it but not the way you said.

Foie gras - Wikipedia, the free encyclopedia


The best foie gras is the pate style popular in Paris, not the stuff that's like a fried organ that is almost invariably what they serve in the U.S. The pate style foie gras is a lot better than regular pate. I'm sure Robin will back me up.

Actually, the best foie gras is the kind that comes from the Dordogne region of France, which is the only kind that I've had. It's smooth as silk, which for a product made from an animal part, creeps me out. I genuinely prefer the pate de campagne.

And you just missed the joke. Foi gras(se) = "fat faith".

[MarkGrace]

Not that I have any foodie credentials, but I'm with SU on this--I think sashimi is boring. No real mental hurdle, I just don't get it. I like interesting rolls.

For the record, this is what you're agreeing with then?

The gist of the argument was whether sushi was bland and redundant enough that it didn't matter whether you bought it from a supermarket or a restaurant.

I hope not, because that is crazy talk.

[ERCougar]

For the record, this is what you're agreeing with then?



I hope not, because that is crazy talk.

Ha...never mind.

I'm open to liking sashimi enough to pay a bunch for it. I just always come away with the feeling that "there are about 20 other food items that I'd prefer to spend that much on". It's just not my thing, I guess.

[MarkGrace]

Ha...never mind.

I'm open to liking sashimi enough to pay a bunch for it. I just always come away with the feeling that "there are about 20 other food items that I'd prefer to spend that much on". It's just not my thing, I guess.

I get what you're saying, because I kind of feel the same way about steak. If I'm going to spend a lot of money on a meal, the last place I'm probably going is a steak/chophouse, because I just don't find steak all that interesting. I mean it's good, I like steak and would happily eat an epensive one if someone else is paying, but I'd just rather spend my own money on 20 other food items.

But that doesn't mean I think steak at a steakhouse is the same as the crap you grab at Smith's. Even if you don't love sushi/sashimi there's still clearly a difference between something you'd get at a proper sushi restaurant and the stuff you grab at your local grocer.

[TripletDaddy]

I get what you're saying, because I kind of feel the same way about steak. If I'm going to spend a lot of money on a meal, the last place I'm probably going is a steak/chophouse, because I just don't find steak all that interesting. I mean it's good, I like steak and would happily eat an epensive one if someone else is paying, but I'd just rather spend my own money on 20 other food items.

[MarkGrace]

Ok, fine. 19 other food items.

[ERCougar]

I get what you're saying, because I kind of feel the same way about steak. If I'm going to spend a lot of money on a meal, the last place I'm probably going is a steak/chophouse, because I just don't find steak all that interesting. I mean it's good, I like steak and would happily eat an epensive one if someone else is paying, but I'd just rather spend my own money on 20 other food items.

But that doesn't mean I think steak at a steakhouse is the same as the crap you grab at Smith's. Even if you don't love sushi/sashimi there's still clearly a difference between something you'd get at a proper sushi restaurant and the stuff you grab at your local grocer.

Here's how I see the difference (and I'm sure I'm going to display some ignorance here...)--a good steak/chophouse at least cooks/seasons the cut of meat. There's some creativity, some skill, something I couldn't get at home. Sushi bar just throws the slab of sashimi out there. At least with a roll, there is some seasoning of the rice (which I understand is an art on its own) and flavor combinations involved. With sashimi, I think, "huh...raw fish...". I'm sure I'm missing out on some skill with the preparation of the fish, but I'm not nearly tuned enough to tell the difference.

[HuskyFreeNorthwest]

Grace I think I'm going to be up here again next week, I'd love to go to one of your fancy sushi places. Let me know if a collard Duck shirt is necessary or a t-shirt is fine.