Kobe Japan has pretty good sized rolls, which is something that I enjoy because we all know that I eat like a man. I'll be the first one to say that I'm not a sushi connoisseur. That being said, if a sushi chef can make a good California roll, (s)he is worth trying out. The fish, to me, smelled and tasted fresh and I felt full after a California roll or two (I did try a couple of raw items). The scallop (showed below) was so fresh and light in flavor that it was almost a little hard to detect with the slices of lemon. The texture was smooth, but not slimy and the flavor a subtle ocean saltiness. It was really good, but of course I had to share. To me, a Rainbow Roll is adventurous so trying scallop sashimi is like venturing into a jungle without a guide. On a side note, I think that we may get special treatment because my father-in-law knows the owner and sushi chef so our rolls are a little bigger. I love my California rolls, and theirs has fresh crab, which was light and fluffy. I enjoy crab-with-a-K, but I hate when it's soaking in mayonnaise. Their fresh crab was very well seasoned and not heavy on the mayo.
I always enjoy dinners with my in-laws. Since I don't go and sit around their house like I do my parents, not yet anyway, I like seeing them at least once a week during dinner. Whenever we go without a week of not seeing them, I always ask Nick if he wants to invite them over. It's funny because when we first met, his parents lived in Kuwait and we rarely saw them. Now it feels strange not seeing them on a weekly basis.
|Grilled hamachi kama. This is one of Nick's favorites.|
|These are huge pieces of Uni nagiri. I pulled off the top of mine|
and gave it to my sister because it was a little too much