Did you know?

Sashimi is raw fish served sliced, but as-is. That means no rice bed or roll, but it is often served alongside daikon and/or shisho.  You really get the flavor of the fish!

Sashimi is often cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard rectangular shape cut. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The thinnest, called Kaku zukuri is paper-thin and is often presented in a pattern.

Depending on what you ordered and the whim of the chef, you might see items such as wasabi (the hot green Japanese horseradish-like rhizome), gari (pickled ginger, which comes in both a pink and a light tan color, with the lighter variety stuff usually indicating better quality). You may also see a large green leaf called shiso (plum leaf), which is often served with sashimi, and a shredded white mass of Japanese radish called daikon, which is also often served with sashimi.

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Answers to Common Questions About Japanese Sake

Q1: What is sake? Is it a beer?
Is it a wine? Is it a spirit?
Sake is a beverage fermented from rice, which is a grain. This would make it more of a beer than a wine. Yet, sake is not carbonated, and flavor-wise is closer to wine than beer, although it is indeed uniquely different from wine. Sake is not a distilled beverage, and is not even remotely related to gin, vodka or other spirits.

Q2: What is the alcohol content of sake?
Sake is generally between 15% and 17% alcohol.

Q3: How long does it take to brew sake?
Basically about a month. It can be a bit longer for ginjo-shu, including all the steps. Also, this does not include the (usually) six-month period sake is “aged” before release.

Q4: Is sake aged like wine is? Is there such a thing as “vintage” sake? In general, sake is not aged (beyond the six month period mentioned), and is meant to be consumed soon after purchase. If kept cold and dark, it will last six months to a year without degradation in flavor. There are exceptions, as some sake is deliberately aged. There is no such thing as a vintage year in the sake world. Be sure, then, to notice the bottling date on the label. If the sake was brewed in Japan, note that the year 10 (for Heisei 10) is 1998. So a sake with 9.4.23 would have been bottled on April 23, 1997. Avoid! Try to buy a sake bottled within the last year, at least. If you found it refrigerated, take  one more sigh of relief. If not, it may not be totally fresh.

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• Major credit cards accepted
• Street parking available
• Wheelchair accessible
• Take-out available
• Business hours:

LUNCH:

Monday – Friday:   11:30 a.m. to 2:00 p.m.
Saturday:                   1:00 p.m. to 10:00 p.m.

Sunday:                      1:00 p.m. to 9:00 p.m.

DINNER:

Monday – Thursday      5:00 p.m. to 9:00 p.m.
Friday:                             5:00 p.m. to 10:00 p.m.
Saturday:                         1:00 p.m. to 10:00 p.m.
Sunday:                            1:00 p.m. to  9:00 p.m.

Ratings:

Ordering

• Be sure to clean your hands before or shortly after ordering. Sushi is meant to be eaten by hand.
• Order something to drink.
• Green tea, called agari in sushi restaurants, is a common drink with sushi.
• You can order a set of sushi with a fixed price or order your favorite sushi pieces as you eat.
• It’s common to ask the sushi chef for his recommendation of the day.
• If you are not ordering a set of sushi, it is good to order a few kinds of sushi at a time, instead of ordering a lot.

Eating Sushi

• Put soy sauce for dipping in a small dish provided.
• To eat sushi, it’s common to use your fingers.
• When dipping sushi in the soy sauce, do not dip whole sushi. Just dip the end of the sushi as you eat.

How to use chopsticks

How To Use Chopsticks (from Sushi Seattle)
Think of the chopstick as a pair of prongs, the only difference being that there are two separate parts or sticks. One stick is held in stationary position and the other is moved.

1. Take one stick first and hold it in your right hand in the way  you would normally hold a pencil. If the stick has a thick and a thin end, hold it so that the thick end is to the top.
2. Keeping the fingers in this position, turn your hand inward until the stick is horizontal to the table and parallel to your body.
3. Relax your fingers slightly and slide the stick to the left until your thumb and forefinger are clamping the stick at about its mid-point. The thumb should not be bent or rigidly straight. All your fingers should be curved slightly inwards with the middle finger in contact with the underside of the stick and the tip of the middle finger pointing towards your body. The third (ring) finger should be in line with the middle finger but its tip should protrude beyond the middle finger towards your body.
4. Now, take the other stick with your left hand and let the thick end rest on the protruding part of the ring finger of your right hand. Slide the stick towards the right, touching the tip of the middle finger and passing under the thumb until the thick end rests at the base joint of your forefinger. This is the stationary position of this stick, and it should be roughly parallel to the first stick.
5. Alternately bend and extend your forefinger and middle finger, letting the first stick PIVOT at the thumb. The thin tip of the moving stick will touch that of the stationary stick when you bend the two fingers. Don’t hold the sticks                        rigidly. Hardly any pressure or strength is needed to grasp things at the tip of the chopsticks.