And I love this group of fish more than any others, especially as sashimi or sushi. Thrilled that my favorite sushi restaurants in Singapore could do them well. On that note, I also like kembong, over kurau. There was a heavy craving for hikarimono at dinner at Sushi Hashida. Didn't bother with tuna. Honestly, akami, toro, otoro or chutoro have lost their shine. When I can't discern if they're Atlantic, Southern or Pacific bluefin, I'd rather not eat any sort of maguro.
A quiet evening at Sushi Hashida was absolutely conducive for wonderful conversations catching up with people we love. Accompanied by a gorgeously complex and mellow (giant!) bottle of Dassai 23 (Junmai Daiginjo), tonight, my sushi plate was filled full with shiny things.
|One shiny thing- a Japanese halfbeak, or sayori sushi (さより寿司).|