George > wrote:
> I have to say that this group has done a lot to stimulate my curiosity
> and expand my 'sushi' experience. . . . I had the Toro sashimi. . . .

I agree that sashimi is the way to start the meal (with some Junmai sake,
of course). If you can sit at the bar, you'll develop a relationship with
the Itamae. Ask him for sashimi muriowase omakase; mixed sashimi, his
choice.
>
> Then, after drawing a blank on the menu, I asked my waitress if they had
> anything with nattou. . . .

You might try ordering it hand rolled, natto temaki. Ume boshe (pickled
plum) is good that way, too, as is gobo (Burdock root) and <tada> baked
Salmon skin!
>
> Wanting something else, I remembered the Giant Clam,

Mirugai is a taste and texture treat for me.

> I wanted to compare the saba with the shime saba that I prepared last
> month. There's was good, but not as good as mine. Humility doesn't allow
> me to discount freshness and mine was less than 24 hours out of the
> Atlantic.

I know what you mean. I've had fresh caught Albacore sashimi. No wonder
grizzly bears like live salmon!
>
> $55 bucks later and I would do it all again if I could actually afford
> it. Oh, but what a wonderful habit to have.
>
And it just keeps growing on ya!

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