Late Summer Picks

There's really not much point to frequenting the favorite Japanese restaurants in the same season. Once around the block would be enough, then I'd stick to boring staples. The initial eats would be cool. Nice to see how the chefs interpret the ingredients. The presentation will always be different. I like how the respective chefs add their personal touches to each plate. Now that we're moving into late summer, seasonal picks have shifted. It's makan-time at Hashida Sushi with the peeps!

The sushi counter is interesting in how it's rather social, but should we choose to, a party could always keep to ourselves and our allocated chef and find privacy within our conversations so long we don't shout and keep comments below the general frequency of chatter. It was a crowded evening at the restaurant, but our party of four found privacy along the counter and totally enjoyed dinner.

The fish, as usual, was sterling. Nodoguro (ノドグロ) or the blackthroat sea perch was delicious. My favorite kinmedai (金目鯛) or golden sea bream seemed extra sweet. Loads of kohada (コハダ) for me. Yummy. The small shinko was tasty. The gari (ガリ) was different. They used shin-shōga (新生姜). Refreshing. Nasu (ナス) and cucumber tataki abound. The celebration of seasons, the excitement in the changes of menu that keeps the palate interested. Kisetsukan (季節感じては). A sense of the seasons, an appreciation of the bountiful treasures the oceans provide, and a reminder of how stocks are dwindling.