I'm a sucker for social media. I like to go out to eat. I might even have some self control. But if I feel like going out and then I see one of my favorite restaurants post that they have one of my favorite foods in or a special, it's nearly impossible that I won't go out for it.
Such it is with Taka. He sends out newsletters/posts to his blog at least once or twice a week with new dishes or fish that he's gotten in. This week was no exception. Although there hasn't been any uni recently (except once, and I went to get it, of course), Taka-san posted that he got in some big eye tuna with decent toro. He also got in some new Japanese fishies in season. Naturally, when we got the sashimi omakase, some of these new fishies were on it.
One of the right of the shrimp on the plate is baby octopus with roe (komochi lidako). Taka cooked it quickly and then sliced it up. He topped it with a miso sauce. And there above the shrimp are firefly squids (hotaru ika). Briefly boiled and served just like that.
To the right of the baby octopus are fat greenling (ainame) and pampus (mana katsuo). Assuming I have them labeled properly, the fat greenling (which we just like to say) was a richer mouthfeel than most fish. It kind of reminded me of the coconut pudding/jello that you can get at dim sum.
It was all yum. But I do miss uni.
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